Salt of Guérande le Natursel - Our Recipes - Sale of Salt

The Chicken with Big Salt:

Salad of samphire Cod in Aioli

Ingredients:

6 large tomatoes for stuffing

300g fresh tuna

2 large yellow onions

4 cloves garlic

6 sprigs fresh parsley

2 pinches thyme

1 teaspoon seaweed "OCEANE'ALGUES - The Natursel"

1 whole egg

3 tablespoons bread crumbs (1 for finishing)

8 tablespoons milk

4 tablespoons olive oil

2 pinches of Fleur de Sel Guérande "The Natursel"

2 pinches of salt pepper and pink peppercorns Le Natursel "

Preparation:

Heat olive oil in a skillet.

Add the diced onions, chopped parsley, minced garlic, seaweed and thyme.

Cut the tuna into small pieces and add to the whole.

Dig gently inside tomatoes with a spoon and add the pulp thereof to the rest of the preparation.

Cook about 5 minutes, stirring.

Add 2 tablespoons of bread crumbs to skillet and stir.

Sprinkle with Fleur de Sel and Sel Guérande End with pepper and pink pepper, then stop cooking and let stand for 2min.

Beat the whole egg with the milk and stir into the pan on the preparation, lifting.

Fill the inside of tomatoes with a spoon.

Sprinkle remaining crumbs on top and put the tomatoes in an ovenproof dish.

cook for 30 minutes in a hot oven, basting lightly with olive oil.

Ingredients:

6 large tomatoes for stuffing

300g fresh tuna

2 large yellow onions

4 cloves garlic

6 sprigs fresh parsley

2 pinches thyme

1 teaspoon seaweed "OCEANE'ALGUES - Le Natursel"

1 whole egg

3 tablespoons bread crumbs (1 for finishing)

8 tablespoons milk

4 tablespoons olive oil

2 pinches of Fleur de Sel Guérande "The Natursel"

2 pinches of salt pepper and pink peppercorns Le Natursel "

Preparation:

Heat olive oil in a skillet.

Add the diced onions, chopped parsley, minced garlic, seaweed and thyme.

Cut the tuna into small pieces and add to the whole.

Dig gently inside tomatoes with a spoon and add the pulp thereof to the rest of the preparation.

Cook about 5 minutes, stirring.

Add 2 tablespoons of bread crumbs to skillet and stir.

Sprinkle with Fleur de Sel and Sel Guérande End with pepper and pink pepper, then stop cooking and let stand for 2min.

Beat the whole egg with the milk and stir into the pan on the preparation, lifting.

Fill the inside of tomatoes with a spoon.

Sprinkle remaining crumbs on top and put the tomatoes in an ovenproof dish.

cook for 30 minutes in a hot oven, basting lightly with olive oil.

Ingredients for 4 people:

400g skinless cod fillets

600g samphire Guérande "Le Natursel"

1 lemon

For the aioli:

3 cloves fresh garlic

2 egg yolks

25 cl olive oil

1 pinch of fine sea salt "Le Natursel"

1 pinch pepper

Preparation:

Sort samphire Guérande removing tough stems or softened, then rinse.

Cook samphire Guérande and cod steamed for 5 minutes (do not salt the samphire, it already of course).

Preparation aioli:

In a small bowl, cut the cloves of garlic mashed with the flower of sea salt and pepper.

Add the egg yolks.

Whisk yolks, incorporating olive oil in a thin stream, like a mayonnaise.

Shred the cod into large chunks and toss gently to Guérande samphire.

Ask dome among 4 plates and add a good spoonful of aioli on top.

Serve with lemon quarters.

Ingredients for 4 people:

1 dorado of 1,300 kg, drained, but not peeled

3kg Sea Salt Grey Guérande The Natursel "

250g unsalted butter

1 packet of océane'algues "Le Natursel"

4 large shallots, chopped fine

1 cup cider vinegar

1 glass of Muscadet

1 jar of cream 20cl

1 egg yolk

A powder with salt and basil "Le Natursel"

a little mix-mill 5-bay "The Natursel"

Preparation of seabream:

Spread on a large baking dish a layer of enamel salt from 2 to 3 cm thick

Place the washed and blotted bream over

Cover with second layer of coarse salt thick enough, not to mention the sides

Press down well with both hands to stabilize the whole

Bake at 200 degrees for about 30 minutes, then let stand in warm

Preparing the sauce:

Chop the shallots very fine

Cover with 1 cup of cider vinegar and a glass of Muscadet

Boil until evaporation of 3 / 4 of the liquid

Drop off a little temperature

Beat together egg yolk and cream, then add to the shallots with vinegar

Cut butter into small pieces and stir into the sauce by whisking

Add algae "Océane'Algues", salt and basil mixture 5 bays

Keep the sauce warm

Presentation:

Break the salt crust with a knife and lift the skin from the gilthead

Share them into 4 parts 2 fillets

Place on warm plates and cover them with seaweed sauce

This dish is served with a garnish of potatoes steamed and salted after cooking with a little Fleur de Sel "Le Natursel"

Pasta with Tuna and Salicornia

Crusted sea bream

Salt Seaweed Sauce

Bar Salt Crusted

persons:

1 bar of line 2 kg, drained and flaked

1 bulb fennel

3 kg of sea salt "Le Natursel"

200 g pepper mignonette

500 g egg whites (9 to 10 eggs)

For the beurre blanc:

2 shallots

20 cl white wine

White vinegar 20 cl of alcohol

1 kg of salted butter

5 cl cream (special cooking)

Fish Preparation:

Slice the fennel and sauté 4 minutes in olive oil.

Stuff the bar fried fennel.

Cover a baking sheet with parchment paper and pour a layer of sea salt (roughly equivalent to the size of fish). Place the bar above.

In a bowl, add the sea salt and pepper.

Mix with egg whites so as to obtain a salt crust.

Cover in the bar.

Bake 20 minutes at 180 degrees.

Sauce preparation:

Chop shallots and place in a saucepan with the vinegar and white wine.

Reduce dry (until no more liquid).

Add the cream to the reduction.

Cut butter into small pieces and gradually mix with a whisk until a thick butter.

When the bar is cooked, let stand 10 minutes outside the oven to finish cooking gently.

Break the salt crust and serve with butter sauce

Tomatoes Stuffed with

Tuna and Seaweed

Preparation time:

1:45 to 4 servings.

Ingredients:

1 chicken high grain

1kg white flour

450gr Gros sea salt "The Natursel"

350ml water

Salt - Pepper

2 sprigs basil

2 sprigs rosemary

4 chicken livers

1 lettuce

1 shallot dressing: 5 tbsp tablespoons sunflower oil, 2 tablespoons tablespoons olive oil, unrefined, 60g chopped shallots, 2 tablespoons tablespoons red wine vinegar, juice of 1 lemon, salt and pepper.

Preparation:

Mix flour and salt Guérande with water. Knead until a smooth paste.

Salt and pepper chicken and slide inside the basil, rosemary and chicken livers. Tie the chicken.

Spread the dough with the palm of your hand and wrap the chicken tightly as possible. Place chicken on a baking sheet and bake at 175 degrees for 1h15.

Wash and drain the chicken on a plate and cover the table. Following the surprise guests. With a serrated knife, cut and break the salt crust on top. Remove and cut chicken. Remove livers, cut and fold them into the salad.

Recipe from Jean Soulard, Head of the Chateau Frontenac.