Stuffed Sea Bass, Alsace XO Glaze

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 your Kasai 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.