[WATCH] 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) that packs a lot of flavour with the addition of a chicken butter sauce. Participants Rob and Francesca attempt to replicate the dish
29 January 2021, 11:35am
by Alain James Grech
5pcs chicken wings
Trim, cut and remove bones from fish.
Fry the chicken wings in vegetable oil, add shallots and garlic and fry till golden brown. Add white wine, thyme and bayleaf. Reduce, add stock and reduce.
Pass the sauce through a fine sieve and add butter cubes while whisking away from the heat. Finish sauce with seasoning and lemon juice.