Daurade au Grossel

Sea Bream Baked in a Salt Crust

Preparation info
  • 4

    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

The golden fish-shaped salt crust in this recipe is not merely decorative. The salt acts like clay to seal in the fish juices and aroma and cut down the cooking time.


  • 12 lb/1 kg sea bream, cleaned & scaled but head & tail left on


Preheat the oven to 450°F/230°C/gas 8. Make the salt paste by adding 3 tbsp/45 ml flour and