maltatoday | SUNDAY • 7 FEBRUARY 2021
10
FOOD
Pan fried meagre
with chicken butter
sauce and asparagus
As seen on the first episode of the second phase
of Gourmet Challenge, Chef Alain James Grech
prepares a fillet of meagre (gurbell)
INSTRUCTIONS
1. Trim, cut and remove bones from fish.
2. Fry the chicken wings in vegetable oil,
add shallots and garlic and fry till gold-
en brown. Add white wine, thyme and
bayleaf. Reduce, add stock and reduce.
3. Pass the sauce through a fine sieve and
add butter cubes while whisking away
from the heat. Finish sauce with sea-
soning and lemon juice.
4. Pan fry the fish on the skin for a crispy
effect and finish with butter and lem-
on juice.
5. Trim the asparagus and cook in water,
butter and lemon juice until tender.
6. Place the fish and asparagus neatly on
plate, pour sauce and serve.
Thursdays at 6:30pm on TVM
Repeats
Monday at 2.00pm on TVM2
Friday at 5.30pm on TVM2
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• Meagre fish 1 fillet
(3 portions)
• 5pcs chicken wings
• 1 shallots
• 1 clove garlic
• 1 sprig thyme
• 1 bay leaf
• 100ml white wine
• 200ml chicken stock
• 120g butter
• 9pcs asparagus
• 20ml lemon juice
INGREDIENTS
