Hot-smoked sea bass with herb oil

The cook, step by step.

1. 1

   Step 1

   Done

   Rinse the sea bass well first. Both inside and outside. Then pat it well dry with kitchen paper. Then cut the lemon into thin slices and fill the belly of the sea bass with the slices of lemon. Add also a branch of rosemary. Then tie with butcher's rope the belly of the sea bass so that the lemon and rosemary cannot fall out during preparation.

2. 2

   Step 2

   Done

   Now prepare the herbal oil. Mix all ingredients well. Then light the BBQ and go for a BBQ temperature of 100 degrees Celsius. When the BBQ reaches this temperature, add the beech wooden chunks and place the sea bass on the BBQ. You now lubricate both sides of the sea bass well with the herbal oil and then close the lid of the BBQ. We then cook the fish to an internal temperature of 65 degrees Celsius. Check the internal temperature with your core thermometer. This takes about 1 hour to one and a half hours.

   Internal temperature: 65°C
3. 3

   Step 3

   Done

   Once the sea bass has reached 65 degrees internal temperature you will see that it has gotten a beautiful gold yellow glow. Are you getting hungry?

   Internal temperature: 65°C
4. 4

   Step 4

   Done

   You can then remove the sea bass from the BBQ to serve it. Delicious soft sea bass with fantastic taste! Bon appetit!