Issue link: https://maltatoday.uberflip.com/i/1115758
FOOD 16 | SUNDAY • 12 MAY 2019 maltatoday • 1kg seabass fillet • 1 tray pea shoots • 1 tray chive cress • 1 tray alfalfa sprouts • 8 radishes • 1 tray watercress • 100ml light soy sauce • 100g unsalted butter • 100g brown sugar • Lemon juice • 50g black and white sesame seeds • Salt, as needed • Olive oil, as needed 1. Remove all the bones from the fillets of seabass. Score the skin of the sea bass, season the fillets with salt and place on a paper towel. 2. Season the flesh side of the fish with sesame seeds and place skin side down in a hot pan with just a little bit of oil. 3. Press down on the fish while it is cooking to ensure an even cook. Cook for 5-7 minutes skin side down till the fish is around 80% cooked. 4. Turn round and cook for a further minute till done. 5. Add the pea shoots to the pan and sauté for around 1 minute, on a very high heat. 6. Add the sugar soy sauce, lemon juice and the butter. Turn the heat off and constantly stir the pan till all the butter is fully dissolved and the sauce has gained a shiny sauce consistency. 7. In a bowl place the other cresses and sprouts and season with a little salt. Slice the radishes thinly and add the rest of the sesame seeds to the bowl and give a god mix. 8. Add a few drops of olive oil and lemon juice to it. Mix everything again. 9. To serve; place the salad on one side of the plate and add a good helping of sauté pea shoots at the bottom of fish along with a teaspoon of saute. Sea bass with stir fried pea shoots & cress salad CHARLES GRECH Bin 2 Shiraz Mataro 2014 Penfolds, Australia Bin 2 Shiraz Mataro is a classic Penfolds wine, steeped in nineteenth-century tradition. Typically it is a generous medium-bodied wine based on shiraz, but shot with the aromatics and muscular strength of mataro. It's best to drink early, but like many of Penfolds reds can last the distance in the cellar. Bouquet: Scents of black olive and dark black cherry laced with mixed spices/herbs, Dark chocolate notes and a skerrick of liquorice. Palate: Mataro's green tea-leaf characters immediately apparent, as is Mataro's inky/ rubbly palate imprint. Grainy/particulate/powdery tannins throughout. Ditto, barely perceptible oak (some vanillin, crushed biscotti f lavours). Evocative Shiraz fruits and savouriness dominate the mid-palate. Refreshingly medium-bodied, enticingly textured. Food Affinities: veal, roast chicken, planked salmon. 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 Keith Abela Gourmet Today and Mediterranean Culinary Academy Ingredients Method Sea bass is perfectly paired with a celebration of microgreens Serves 4 Tune in to Gourmet Today TV on Thursdays at 6.30pm on TVM