Sea Bream Stuffed with Black Truffle Cous-Cous

Sea Bream Stuffed with Black Truffle Cous-Cous

Delicately roasted sea bream, stuffed with aromatic black truffle couscous. A perfectly balanced dish, bursting with Mediterranean flavour.

let's get to it

how to make

Serves: 2

  1. Ensure the fish is cleaned thoroughly, removing any remaining entrails and fins
  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
  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
  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.
  5. Serve simply with a wedge of lemon to drizzle over.
Sea Bream Stuffed with Black Truffle Cous-Cous

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