Preheat oven to 250°.
In a large casserole, spread the salt to a height of about 1 cm.
Place the Sea Breams on top and cover them completely with the remaining salt.
Bake the fish in the oven for 30 minutes.
Break the salt crust or cut with a sharp knife and remove the sea bream.
Fillet and serve immediately with Mamie Fouesnant’s shallot cream sauce.
Peel and dice the shallot finely.
Place white wine in a saucepan and allow it to boil together with the shallot. Reduce it to one-quarter.
Pour in fish stock and then reduce again.
Stir in the cream and butter in flakes and reheat the sauce at a low temperature. Season with salt and pepper.
Whisk with a blender until foamy.
Serve with grilled vegetables (eggplant, potatoes and red peppers) and Sir Torshi - pickled garlic.
Recommended wine: Petit Chablis – Louis Jadot