Sea Bream stuffed with Black Truffle Cous-Cous

Get the summer season off to a great start with this simple recipe that looks stunning on the plate.  Cooking fish couldn’t be easier, just ask your fishmonger to clean and prepare the fish for you and you’re ready to go! Experiement with the flavour of truffle to add the wow factor to this cous-cous stuffing.

Preparation: 30 minutes  /  Cooking: 30 minutes




Step 1:  Ensure the fish is cleaned thoroughly, removing any remaining entrails and fins

Step 2: 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

Step 3:  Season the cavity of the fish with TruffleHunter Black Truffle Sea Salt or plain sea salt and spread liberally with TruffleHunter Black Truffle Ketchup

Step 4:  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.

Step 5:  Serve simply with a wedge of lemon to drizzle over.

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