Stuffed Sea Bass, Alsace XO Glaze | Recipe by sousvidetools.com
Stuffed Sea Bass, Alsace XO Glaze
- COOK TIME: 30 mins
- PREP TIME: 12 hrs
- DIFFICULTY: Easy
- SERVES: 2
Ingredients
Pickled Black Trompette Mushrooms
200g Prepped, Well Washed Black Trompettes
100g White Wine Vinegar
60g Dark Brown Sugar
30g Water
Stuffed Seabass
2x Small, de-boned Seabass
Prepared Samphire
Pickled Trompette Mushrooms
Alsace XO Glaze
30g Sunflower Oil
180g Diced Alsace Bacon
30g Diced Shallot
20g Minced Garlic
50g Rice Wine
45g Dark Brown Sugar
20g Soy Sauce
10g Fish Sauce
3g Pink Peppercorns
Mushroom Beurre Noisette
250g Unsalted Butter
20g Mixed Dried Mushrooms
Method
Charcoal cookery isn’t just about the burgers, try this mouth watering whole seabass recipe from Kasai® Brand Ambassador, Tommy Banks.
Pickled Black Trompette Mushrooms
Combine the vinegar, sugar and water in a bowl and whisk until fully dissolved.
Mix the prepared mushroom into the pickling liquor and leave to steep overnight.
Stuffed Seabass
Stuff the cavity of the seabass with the pickled mushrooms and samphire.
Tie the seabass, across the belly with kitchen string, 6 times.
Alsace XO Glaze
Gently render the Alsace bacon with the shallot and garlic in the sunflower oil.
Combine with the rest of the ingredients and reduce to a loose glaze.
Mushroom Beurre Noisette
Melt the butter in a saucepan.
Add the dried mushrooms to the pan and gently cook until the butter turns a deep, golden brown.
Strain the noisette through a fine mesh sieve.
To Cook
Lightly oil the seabass and char on the BBQ, on all sized for approximately 8 minutes.
Warm the XO glaze and stir through the mushroom noisette.
Remove the cooked seabass from the BBQ and smother with the glaze.
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