Michel Guérard

62 Sea-Bream in a Salt Crust

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Preparation info
  • For

    two

    people
    • Difficulty

      Medium

Appears in

#68Cuisine Gourmande
Cuisine Gourmande

By Michel Guérard

Published 1978

  • About

Daurade en croûte de sel ‘Fish cooked in a shell of sea-salf’

Ingredients

Main ingredients

  • 1 grey, pink or, better, royal, sea-bream weighing 800

Method

Preparing and cooking the fish

  1. Preheat the oven to 220°C/425°F/Mark 7. Gut the fish and cut off the dorsal fin with kitchen scissors if this has not already been done by the fishmonger. Do not scale it: the scales are covere