10
FOOD
Raw sea
bass and
prawns
This simple starter is a favourite of Michael
Diacono's. The most important thing is to use the
freshest fish available and add very little to the dish.
The quality of the fish should speak for itself.
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 1 fillet sea bass (spnott), bones
and skin removed
• 3 king prawns
• 1 tbsp salmon roe
• Coarse sea dollar and pepper
• ½ lemon, juice only
• A few sea asparagus
INGREDIENTS METHOD
1. Slice the fish and place onto a serving plate.
2. Peel the shell off of the prawns, leaving the
head and tail in tact. Remove the digestive
tract.
3. Season with salt and pepper
4. Add a little bit of lemon juice and some olive
oil.
5. Add the sea asparagus and the salmon roe.
6. Decorate the plate with the cherry tomato,
mint and pea shoots.
This recipe first appeared on
Gourmet Today TV, aired on TVM
maltatoday | SUNDAY • 30 OCTOBER 2022
