If you are ordering from the EU please visit www.sousvidetools.com/eu/

Stuffed Sea Bass, Alsace XO Glaze | Recipe by sousvidetools.com

Stuffed Sea Bass, Alsace XO Glaze

Stuffed Sea Bass, Alsace XO Glaze Charcoal Cooking Recipes
  • COOK TIME: 30 mins
  • PREP TIME: 12 hrs
  • SERVES: 2


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


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.

Back to Recipes