Brined and smoked sea bass

Creation by Leonard Elenbaas, Pure Passie On Tour, Heijningen, the Netherlands.

Brined and smoked sea bass

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2x 150


sea bass, with skin



coarsely ground sea salt



white caster sugar



wood chips from whiskey barrels (for smoking)

Preparation method

  • Mix the salt and the sugar
  • and coat the sea bass with this mixture, including the skin side.
  • Refrigerate for at least 36 hours.
  • Rinse the fish under the tap until completely clean.
  • Set the temperature of the Big Green Egg to 70°C.
  • Smoke the fillets on the Big Green Egg with wood derived from 60-year-old whiskey barrels for 10 minutes.

Serving suggestions

  • Use thin slices as a wrap for green asparagus.
  • Slice thinly and serve with tomato antiboise.
  • Slice thinly and use as a crostini topping with asparagus. 

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