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maltatoday | SUNDAY • 8 AUGUST 2021 8 FOOD Pan-seared sea- bass with spiced mussel broth Recipe by Noel Paris – Winner of Gourmet Challenge Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge • 3 fillets of seabass • 500g fresh mussels in shell • Few sprigs thyme • Bay leaf • ½ cup good quality white wine • 1 large chopped carrot • 1 large chopped onion • 1 celery peeled & chopped • 2 tsp olive oil • 1 tbs butter • 3 tsp cooking oil • 3 tsp of cajun seasoning • 200ml cream • Salt & pepper INGREDIENTS METHOD 1. Preheat the oven to 180 o C. To make the crostini, cut a baguette into half-inch slices, drizzle some olive oil on top, and season with salt and pepper. Place in the oven for 5-10 minutes or until golden brown. 2. Heat a pot on high heat, add the mus- sels, thyme, bay leaf, and wine and cook for 3 minutes until the mussels are open. Drain the mussels and set the juices aside in a separate bowl. 3. Place a large sauté pan over medium heat, add the olive oil, 2 tsp of the ca- jun seasoning, together with the vegeta- bles, and cook for 5-7 minutes. Add the mussel juice to the pan and simmer for another 5 minutes. Deshell the mussels and add them to the broth. Finish with a touch of cream and simmer for 1 minute. 4. Season the fish on both sides with salt, pepper, and Cajun seasoning. In a pre- heated pan, add 3 tbsp of cooking oil and fry the fish skin side down until the skin is nice and crispy, turn the fish and cook for another 1 minute. 5. Serve the broth in a plate and place the fish skin side up on top of the broth. Gar- nish with crostini.