Pangasius bruschetta from the Green Egg

“No one would expect this from pangasius… but if you smoke it and pair it with something fresh and spicy, you’ve got a surprisingly good starter.”

Step 1
Mix water, salt and sugar to make a brine. Place the pangasius in the brine and leave in the fridge for approximately 3 hours.

Step 2
Remove the fish from the brine, rinse briefly and pat thoroughly dry.

Step 3
Heat the BBQ indirectly to 90 °C (stainless steel grill) and add smoking wood. Smoke the fish for 30–40 minutes until cooked through and it has a light smoky flavor.

Step 4
Mix all the finely chopped ingredients for the jalapeño sauce to make a fresh, slightly spicy sauce. Season with pepper as needed.

Step 5
Blend the ingredients for the jalapeño oil until smooth and strain through a cheesecloth to obtain a clear oil.

Step 6
Roughly flake the smoked fish and mix with the jalapeño sauce.

Step 7
Slice the baguette, top with the fish and drizzle with the jalapeño oil.

Together with Raphaël Korse, we have created the Senses Signature Dishes. An ode to flavour, fire and the refined outdoor lifestyle. Each dish is designed to be enjoyed outdoors, where the gentle crackling of the Green Egg and the rich aromas of slow-cooked ingredients come together in an atmosphere of pure refinement.

Experience the art of cooking in your own bespoke outdoor kitchen, where craftsmanship and culinary passion effortlessly complement each other.

Meet Raphaël
“Barbecuing doesn’t have to be complicated to cook truly delicious food. My name is Raphaël Korse. I’ve been the proud owner of a Green Egg for six years now, on which I try out new dishes and keep experimenting almost every day. My motto? Try, test and taste.

I’m not a chef, but someone with a huge passion for cooking. Through my barbecue content, I want to inspire the community and show that good food doesn’t have to be difficult at all.”