Sea Bream Stuffed with Black Truffle Cous-Cous
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Sea Bream stuffed with Black Truffle Cous-Cous
Preparation: 30 minutes / Cooking: 30 minutes
Ingredients
- 2 whole tail on sea bream, de-scaled and gutted (ask your fish monger)
- 300g Cous Cous
- 450ml of Chicken Stock
- 1 1/2 tsp TruffleHunter Black Truffle Sea Salt or plain sea salt
- 2 tsp TruffleHunter Black Truffle Mustard
- 2 tbs TruffleHunter Black Truffle Ketchup
- A wedge of lemon to serve
Method
- Ensure the fish is cleaned thoroughly, removing any remaining entrails and fins
- To make the cous-cous. Take 450ml of chicken stock mixed with 2 tsp of TruffleHunter Black Truffle Mustard, add the 300g of couscous, cover and set aside for five minutes
- Season the cavity of the fish with TruffleHunter Black Truffle Sea Salt or plain sea salt and spread liberally with TruffleHunter Black Truffle Ketchup
- Once the cous-cous has soaked and becomes light and fluffy when a fork is run through it, fill the cavity of the fish with the cous-cous, wrap in greaseproof paper, cook on the BBQ or place on the middle shelf of the oven on 170 C/338 F for 25 -35 min depending on the size of the fish.
- Serve simply with a wedge of lemon to drizzle over.
