Salt-crusted sea bass from Brittany

Ingredients

4 servings

• 1 bars
• 200 g of semi-salted butter
• 15 cl of white wine
• 4 shallots
• 3 kg of coarse salt

Steps

1. 1

   Take an ovenproof dish and preheat the oven to 180°C (gas mark 6).

2. 2

   Place the sea bass on a bed of coarse salt and cover it with coarse salt.

3. 3

   Bake in a fan-assisted oven for 15 minutes per kg.

4. 4

   For the beurre blanc: chop the shallots.

5. 5

   In a saucepan, cook the shallots in the white wine until completely reduced.

6. 6

   Add the butter in pieces, melt over low heat, whisking until smooth.

7. 7

   Gently break the salt crust to remove it, fillet the sea bass, coat with beurre blanc and serve with steamed potatoes.