Sea Bream in Guerande Sea Salt CrustTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 10-15 minutes
Cooking time: 35 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:234.3 kcal
Proteins:1.1 g
Fats:23.7 g
Carbohydrate:5.7 g
Fibers:0 g
Sugar:0 g
Cholesterol:63.8 mg
Sodium:22836.9 mg
Calcium:34.2 mg
Energy:670 kcal
Proteins:3.2 g
Fats:67.7 g
Carbohydrate:16.3 g
Fibers:0 g
Sugar:0.1 g
Cholesterol:182.5 mg
Sodium:65298.4 mg
Calcium:97.7 mg
SIMILAR RECIPES
Sea Bream Roasted with Bay Leaf and Lemon with Fennel Seeds and Green Tomato Jam
Pan-fried Fillet of Sea Bream with Ratatouille and Tomato Coulis
Sea Bream with Saffron and Sherry Vinegar
Dorado (or other fish) cooked in a salt crust
Mahi Mahi (Dorado) Cayman Style
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
sea bream
1000
g
le guérandais coarse guerande sea salt
6
french shallots
100
ml
cider vinegar
100
ml
muscadet (dry white wine)
500
g
salted butter
le guérandais ground guerande sea salt
pepper
METHOD
- Gut but do not scale the fish.
- Spread an even layer of coarse salt in a baking dish, place the fish on top and cover with an equal thickness of coarse gray Guerande sea salt.
- Place in a 200° C (400° F) oven and cook for about 35 minutes.
- Chop the shallots finely, place them in a heavy saucepan and add the vinegar and wine.
- Bring to a boil, reduce gently until the liquid has evaporated and the shallots are cooked. Whisk in the butter one piece at a time.
- To serve, break the salt crust, remove the fish and take off the skin. Spoon the beurre blanc over the fish fillets.
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
This cooking method not only offers a visual spectacle but also unrivalled cooking quality: these are the benefits of cooking à l'étouffée (the same principle as cooking en papillote, or in a parchment or foil package) but in a natural material, in this case Guerande coarse gray sea salt which is rich in trace elements. The salt crust seals and protects the foods like a shell, concentrating the flavors and cooking them in their own steam.
