Issue link: https://maltatoday.uberflip.com/i/726681
maltatoday, WEDNESDAY, 14 SEPTEMBER 2016 14 Food Fishy feasts to end the summer We're holding on to the last few weeks of summer before the kiddies get shipped off to school, and how better than with a fish feast. Gourmet Today TV has all the recipes to make the best use of local ingredients. Sean Gravina makes a dish of delicious vongole (clams) paired with spicy salami. Honey- mustard sauces are usually associated with chicken, however this makes a perfect pair for fish too. Michael Diacono makes this simple yet delicious recipe and serves it with an avocado and dill salad. Gourmet Today will be back on TVM on 8 October and every Saturday from 16:05. Garlicky vongole with salami Honey-mustard glazed seabass with avocado Ingedients • 1 tbsp extra-virgin olive oil • 120g cacciatore salami, diced • 3 shallots, sliced • 2 garlic cloves, crushed • 150ml dry white wine • 1kg clams, soaked in cold water for 15 minutes • 4 vine-ripened tomatoes, diced • 1 tsp tomato paste • 1 cup basil, torn to serve Garlic toast • Maltese bread • Olive oil • Salt • 1 clove garlic Method 1. Heat a large saucepan over medium-high heat, add olive oil, salami, shallots and garlic and cook until soft, approx. 4-6 mins. 2. Add the wine and reduce by half (1 min), then add vongole, tomatoes and paste, cover with a lid and shake pan occasionally until vongole open (3-5 minutes). 3. Stir in basil and give the clams a good shake and remove from the pan into a plate, reserving the juices. 4. Once the juices thicken pour over the vongole. 5. Put the sauce pan back on the heat to reduce and thicken the juices. 6. In the mean time drizzle some olive oil on the bread and toast on an extremely hot grill. 7. Cut a piece of garlic in half, dip into the coarse salt and rub on the toasted bread. Serve the vongole with the bread and a slice of lemon. This recipe first appeared on Gourmet Today TV, aired on TVM on 29 April, 2016. Ingedients • 3 tbsp clear honey • 1 tbsp wholegrain mustard • 4 seabass fillets, skin on • 2 avocados • 2 tbsp dill, finely chopped • 1 lemon, juice only • 1 tbsp extra virgin olive oil • 1 tsp nigella seeds Method 1. Preheat the oven to 200°C. 2. Whisk the honey and mustard together. 3. Place the seabass onto the baking tray, skin-side down, and brush with the honey mixture. 4. Roll up the fish fillets and bake in the oven for 10 mins. 5. Peel the avocados and remove the pit. 6. Place into a bowl with the dill, lemon juice and olive oil. 7. Mix together until well combined and season with salt and pepper. 8. Serve the warm seabass with the avocado salad sprinked with nigella seeds. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2016. By Sean Gravina By Michael Diacono