Issue link: https://maltatoday.uberflip.com/i/1044434
FOOD 12 | SUNDAY • 28 OCTOBER 2018 Ingredients • 1kg wild sea bass • 200g rock salt • 200ml milk • 200g avocado • 100g cream cheese • Chives • 6 plum tomatoes • Salt • Black pepper For Citrus Dressing • 20ml fresh lemon juice • 20ml fresh lime juice • 20ml fresh orange juice • 130ml vegetable oil • 50ml olive oil • Salt • Icing sugar • Xanthang gum Method 1. Fillet and de-skin sea bass. 2. Cover sea bass fillets in salt and leave to cure for 6 hours. 3. Wash off Salt from sea bass and poach sea bass in simmering milk for 10-12 minutes until flaky, remove from milk and flake the fish. 4. Remove skin of tomato and deseed and confit (slow cook) in olive oil at 60°c for 90 minutes then remove from oil and pat dry. 5. In a bowl mix together flaked fish, finely chopped chives, cream cheese and avocado cut into 1cm cubes and season with salt and pepper to taste. 6. In a mould, layer tomato then fish mix till half way up the mould, another layer of tomato and again the fish mix till the top, and close off the mould with a final layer of tomato. For Citrus Dressing 1. In a bowl mix Citrus juices and whisk together adding the oil slowly while mixing to form an emulsion. 2. Add Xanthang gum to thicken. 3. Balance acidity with a little icing sugar and season with salt. CHARLES GRECH Frescobaldi TENUTA PER ANO - 2015 Chianti Classico DOCG Chianti Classico Tenuta Perano is born on the hills of Gaiole in Chianti from vineyards 500 meters above sea level. The south, southwestern exposure and the amphitheatre- shaped layout magnifies the exposure to the sun and concentrates the heat from it. The combination of elevation, exposure, and the shape and slope of the vineyards offers and extraordinarily unique quality setting that results in brilliant purple wines possessed of intensely fruity aromas and a great tannic structure rife with elegance. Nose: wild blackberry, raspberry and cherry, which lead into balsamic highlights of eucalyptus and thyme accompanied by mineral touches of graphite and spicy pink pepper. Palate: the tannic structure is typical of Chianti Classico, it caresses the palate leaving it clean and fresh. The intense and persistent f inishes leaves a pleasant walnut nuance. Food affinities: Ideal with meat ragù and all red meats. The wine is especially well-suited with aged cheeses. Exclusively imported by Charles Grech & Co Ltd Valley Road, Birkikara T: 21 444 400 Fine quality Italian wines of tradition Irpina. Donnachiara, winery located in Montefalcione (Avellino), with its vineyards that stretch along the hills typical of the Irpinia, produces white wines and red wines of high quality including Greco di Tufo, Fiano di Avellino, Taurasi DOCG but also sparkling like Santè Falanghina. Soft crushing of the selected grapes and after that cold decanting of the must fermentation at 57-60°F in steel vats for 15 days. Malolatic fermentation is not done. Full expression of it's territory, the heart of Greco di tufo, with a specific attention to all the factors of maturation of it's aroma's. Nose: Offers fruity flavours of pear, apricot, pineapple and citrus Palate: Smooth, elegant and structured, with good freshness and a great persistence that confirms and amplifies the olfactory sensations. Food Affinities: Perfect with all seafood, pasta with light sauces , white meats and herb cheeses Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 Donnachiara Greco di Tufo: DONNACHIARA maltatoday Chris Hammett Chef Patron at Hammett's Gastro Pub Cured sea bass, avocado and tomato tian served with a citrus dressing