Preparation

1. Ask your fishmonger to gut the sea bass, but do not scale it.
   
   Preheat oven to 210°C (Th.7).

2. Fill the sea bass's belly with herbs (thyme, rosemary, fennel, tarragon) and a few peppercorns.

3. Mix the Le Guérandais coarse grey Guérande salt with the egg whites and pour half the mixture into a baking dish.

4. Place the fish on the bed of coarse salt and cover with the rest of the mixture to a thickness of half a cm.

5. Bake for 45 min.

6. Place the washed potatoes in a casserole dish with a lid.
   Add a pinch of Le Guérandais coarse Guérande salt and two sprigs of thyme and rosemary.
   Cook over low heat for 30 min.

7. Meanwhile, prepare the sauce: peel and slice the shallots. Place in a heavy-bottomed saucepan with the vinegar and wine and reduce by two-thirds. Over very low heat, while whisking, gradually add the cold butter, cut into small pieces, to obtain a creamy sauce (be careful not to boil). Season with Le Guérandais organic herb ground salt and pepper.

8. Remove the sea bass from the oven and leave to rest for 15 minutes. Present the dish to your guests and cut off the crust at the table.

9. The crust should break cleanly with a knife.

Remove the fillets. Serve with beurre blanc and potatoes.