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.
1 July 2017, 7:00am
Rachel Zammit Cutajar
Rachel Zammit Cutajar
1 min read
Raw sea bass and prawns
Ingredients
- 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
Method
- Slice the fish and place onto a serving plate.
- Peel the shell off of the prawns, leaving the head and tail in tact. Remove the digestive tract.
- Season with salt and pepper
- Add a little bit of lemon juice and some olive oil.
- Add the sea asparagus and the salmon roe.
- Decorate the plate with the cherry tomato, mint and pea shoots.
This recipe first appeared on Gourmet Today TV, aired on TVM on 1 July, 2017.
Rachel Zammit Cutajar graduated in economics from the University of Malta...
