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Le Chaudron recipe
Daurade royale en croute de sel
Salt-crusted gilthead sea bream
⏱ 45 minServes 4Medium280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
2large gilthead sea bream800 g (28 oz) each
2 kg (4.4 lb)coarse Guérande sea salt
4egg whites
2 tbspfiltered water
1bunch of fresh thyme
2lemons, sliced
1bunch of wild fennel
- 2 large gilthead sea bream 800 g (28 oz) each
- 2 kg (4.4 lb) coarse Guérande sea salt
- 4 egg whites
- 2 tbsp filtered water
- 1 bunch of fresh thyme
- 2 lemons, sliced
- 1 bunch of wild fennel
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Gut and scale the fish, keeping the skin intact, then fill the cavities with thyme, fennel and lemon slices.
- Make the crust by mixing the coarse salt with the lightly beaten egg whites and water in the bowl.
- Mix hard with a whisk into a damp paste that holds together.
- Spread half the damp salt in the baking dish in a 2 cm (¾ in) layer to lay the fish on.
- Lay the fish on the salt and cover completely with the rest, packing it down.
- Bake for 30 minutes at 200 °C (400 °F) fan, until a thermometer reads 60 °C (140 °F) in the center.
- Crack the salt crust with a mallet at the table for a showstopping moment, then lift off the fillets carefully.
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