{"id":238,"date":"2016-01-17T23:44:54","date_gmt":"2016-01-17T22:44:54","guid":{"rendered":"http:\/\/www.aqualabel.fr\/en\/?page_id=238"},"modified":"2019-05-17T08:55:26","modified_gmt":"2019-05-17T07:55:26","slug":"recette-sel-de-guerande","status":"publish","type":"page","link":"https:\/\/www.aqualabel.fr\/en\/recette-sel-de-guerande\/","title":{"rendered":"Recette Sel de Gu\u00e9rande"},"content":{"rendered":"\n\t\t\t\t\"titre_labelrouge2\"\n

\n\t\tBream with Label Rouge Gu\u00e9rande salt crust \n\t<\/h1>\n\t\t\t\t\n\t\t\t\t\"recette-sel-page\"\n\t\t\t\t<\/a>\n\t

To serve 6<\/p>\n

– 1 bream
– 1 kg\u00a0 Gu\u00e9rande Label Rouge
– grey sea salt
– 6 grey shallots
– \u00bd glass of cider vinegar
– \u00bd glass of Muscadet
– 500 g semi-salted butter
– ground Gu\u00e9rande Label Rouge salt
– pepper<\/p>\n\t

Preparation<\/p>\n

Gut the fish but leave scales.<\/p>\n

Coat an ovenproof dish evenly with coarse salt. Lay on the bream and cover with the same thickness of Gu\u00e9rande Label Rouge sea salt.<\/p>\n

Place in the oven and cook for around 35 minutes at Mark 7.<\/p>\n

Chop the shallots finely, and place in a thick-bottomed pan. Add the vinegar and muscadet and bring to the boil.<\/p>\n

Gently reduce so that the shallots are cooked. Add the butter little by little, stirring constantly.<\/p>\n

To serve, break the salt crust remove the fish and take off the skin. Pour over the beurre blanc sauce. Season with salt and pepper. It takes years to learn how to make a Label Rouge quality salt. break the salt crust, remove the fish and take off skin. Coat the fillets with beurre blanc. Season with salt and pepper.<\/p>\n\t\t\t\t\n\t\t\t\t\"telechargerpdf\"\n\t\t\t\t<\/a>\n\t

Download a PDF of this recipe<\/a><\/p>\n\t\t\t\t\"sel-guerande\"\n","protected":false},"excerpt":{"rendered":"

Bream with Label Rouge Gu\u00e9rande salt crust To serve 6 – 1 bream– 1 kg\u00a0 Gu\u00e9rande Label Rouge– grey sea salt– 6 grey shallots– \u00bd glass of cider vinegar– \u00bd glass of Muscadet– 500 g semi-salted butter– ground Gu\u00e9rande Label Rouge salt– pepper Preparation Gut the fish but leave scales. Coat an ovenproof dish evenly…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-238","page","type-page","status-publish","hentry"],"yoast_head":"\nRecette Sel de Gu\u00e9rande - Aqualabel - Label Rouge for seafood products<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.aqualabel.fr\/en\/recette-sel-de-guerande\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Recette Sel de Gu\u00e9rande - Aqualabel - Label Rouge for seafood products\" \/>\n<meta property=\"og:description\" content=\"Bream with Label Rouge Gu\u00e9rande salt crust To serve 6 – 1 bream– 1 kg\u00a0 Gu\u00e9rande Label Rouge– grey sea salt– 6 grey shallots– \u00bd glass of cider vinegar– \u00bd glass of Muscadet– 500 g semi-salted butter– ground Gu\u00e9rande Label Rouge salt– pepper Preparation Gut the fish but leave scales. Coat an ovenproof dish evenly…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.aqualabel.fr\/en\/recette-sel-de-guerande\/\" \/>\n<meta property=\"og:site_name\" content=\"Aqualabel - Label Rouge for seafood products\" \/>\n<meta property=\"article:modified_time\" content=\"2019-05-17T07:55:26+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.aqualabel.fr\/en\/wp-content\/uploads\/2015\/12\/titre_labelrouge2.png\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/\",\"url\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/\",\"name\":\"Recette Sel de Gu\u00e9rande - Aqualabel - Label Rouge for seafood products\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/#primaryimage\"},\"thumbnailUrl\":\"http:\\\/\\\/www.aqualabel.fr\\\/en\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/titre_labelrouge2.png\",\"datePublished\":\"2016-01-17T22:44:54+00:00\",\"dateModified\":\"2019-05-17T07:55:26+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/#primaryimage\",\"url\":\"http:\\\/\\\/www.aqualabel.fr\\\/en\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/titre_labelrouge2.png\",\"contentUrl\":\"http:\\\/\\\/www.aqualabel.fr\\\/en\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/titre_labelrouge2.png\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/recette-sel-de-guerande\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Accueil\",\"item\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Recette Sel de Gu\u00e9rande\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#website\",\"url\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/\",\"name\":\"Aqualabel - Label Rouge for seafood products\",\"description\":\"Association of Seafood and aquaculture Label Rouge\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#organization\",\"name\":\"Aqualabel - Label Rouge for seafood products\",\"url\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/titre_labelrouge2.png\",\"contentUrl\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/wp-content\\\/uploads\\\/2015\\\/12\\\/titre_labelrouge2.png\",\"width\":180,\"height\":150,\"caption\":\"Aqualabel - Label Rouge for seafood products\"},\"image\":{\"@id\":\"https:\\\/\\\/www.aqualabel.fr\\\/en\\\/#\\\/schema\\\/logo\\\/image\\\/\"}}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Recette Sel de Gu\u00e9rande - Aqualabel - Label Rouge for seafood products","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.aqualabel.fr\/en\/recette-sel-de-guerande\/","og_locale":"en_GB","og_type":"article","og_title":"Recette Sel de Gu\u00e9rande - Aqualabel - Label Rouge for seafood products","og_description":"Bream with Label Rouge Gu\u00e9rande salt crust To serve 6 – 1 bream– 1 kg\u00a0 Gu\u00e9rande Label Rouge– grey sea salt– 6 grey shallots– \u00bd glass of cider vinegar– \u00bd glass of Muscadet– 500 g semi-salted butter– ground Gu\u00e9rande Label Rouge salt– pepper Preparation Gut the fish but leave scales. 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