Sea bream with salt crust

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Sea bream with salt crust

Sea bream with salt crust

Number of people

3 pink sea bream of 700 g each

3 kg of coarse grey Guérande salt
For the tomato confit:

1 bunch of basil

1.5 kg of tomato

6 tablespoons of olive oil

2 cloves of garlic

2 onions




Preparation: 20 min
Cooking time: 35 min
Step 1
Have your fishmonger empty your sea bream without flaking it.
Step 2
Preheat your oven to 210°C (thermostat 7).
Step 3
Line a gratin dish with coarse salt and place the sea bream on it. Cover them completely with coarse salt, then put them in the oven for 20 minutes.
Step 4
Meanwhile, plunge the tomatoes into boiling water to peel them. Remove the seeds and reserve them.
Step 5
Using a blender, chop the tomatoes with the garlic, fresh basil and peeled onions. Season with salt, curry and olive oil, then mix well.
Step 6
Pour the mixture into a saucepan and simmer 12 to 15 minutes over very low heat to cook.
Step 7
Take the dish out of the oven, break the salt crust and then take out the sea bream to peel them.
Step 8
Once the skin is removed, place the fillets on a hot serving dish and cover with tomato confit.
I add my grain of salt

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