Isn't there something about stuffing meat with other meat that just makes you feel fancy? Wrap something in bacon, fill it with foie gras, and boom, you're eating like a medieval king (or at least it feels like it).
But look, we're not all going to be making turduckens on the regs. The good news is that this concept can be made into practice in much easier (but equally tasty) ways.
This super-delicious dish from the MUNCHIES Guide to the North of England is proof. The sauce: made almost entirely with stuff that's probably already in your fridge, save for a couple of dried chipotle chiles that add a wonderfully smoky kick. The mashed potatoes: literally two ingredients. The sea bass portion of the dish: a five-minute sweep through the semi-fancy grocery store a few blocks from your house.
You'll stuff sea bass with 'nduja, a pork salami paste from Southern Italy cured with dry chilies. Imagine a bright red, edible meat putty that tastes like Tabasco, and you're halfway there. And, of course, you'll need a side of mashed potatoes, because baby, it's still pretty cold outside.
If salami-stuffed sea bass can't make you feel fancy, what can?
This first appeared on MUNCHIES in January 2017.