Stuffed Sea Bass, Alsace XO Glaze
- 200g Prepped, Well Washed Black Trompettes
- 100g White Wine Vinegar
- 60g Dark Brown Sugar
- 30g Water
- 2x Small, de-boned Seabass
- Prepared Samphire
- 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
- 250g Unsalted Butter
- 20g Mixed Dried Mushrooms
For the 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.
For the Stuffed Seabass
Stuff the cavity of the seabass with the pickled mushrooms and samphire. Tie the seabass, across the belly with kitchen string, six times.
For the Alsace XO Glaze
Gently render the Alsace bacon with the shallot and garlic in the sunflower oil.
Combine with the rice wine, dark brown sugar, soy sauce, fish sauce and pink peppercorns and reduce to a loose glaze.
For the 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 eight minutes. Warm the XO glaze and stir through the mushroom noisette. Remove the cooked seabass from the BBQ and smother with the glaze.
