Daurade au Grossel

Sea Bream Baked in a Salt Crust

Preparation info

  • 4

    • Difficulty

      Easy

Appears in

A Table in Provence

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.

Ingredients

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

Method

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