Preparation

1. Gut the fish without scaling.

2. Line an ovenproof dish evenly with coarse salt, place the sea bream on top and cover with the same thickness of Le Guérandais coarse grey Guérande salt.

3. Place in the oven and bake for approx. 35 minutes at gas mark 7.

4. Finely chop the shallots and place in a heavy-bottomed saucepan. Add the vinegar and muscadet.

5. Bring to the boil and reduce gently until the shallots are cooked. Add butter in small knobs, stirring constantly.

6. To serve, break off the salt crust, remove the fish and remove the skin. Coat fillets with beurre blanc sauce.