MasterChef Malta’s S2E8 features a seafood challenge, plus we give more insight into Chef Letizia’s Red Mullet recipe.
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The Fish Challenge: A Table of Possibilities
Judges’ Insight: Playing It Safe or Taking Risks?
Top Dishes: Francesco, Ian, and Andrew Shine
Elimination Drama: The Hits and Misses
Chef Letizia’s Trill Dish: Our Interpretation
In episode 8 of Masterchef Malta season 2, the contestants were presented with a table full of fish and seafood that they could incorporate into a dish and make it shine. They had 60 minutes to prepare a winning dish.
The Fish Challenge: A Table of Possibilities
As usual, Francesco could not resist but bring in a new dose of comic relief with his formal wear at the cook. Admitting he has a wedding to attend after the cook, Francesco returned to his usual catchphrase, "imma lili xi triduni naghmel?" [but what can I do?]. We hear these words repeated throughout the show.
Francesco chose Cipulazza fish (sand smelt) to accompany shrimp and mussels. Ian decided on Meagre fish and mussels. Florina decided to create a winning dish using Awrata (gilt-head bream), and Paula chose the Gurbell (Meagre). Andrew decided to add oysters to his Spnotta, hoping to elevate his selection.
This was when Graziella turned to the Masterchef Malta judges for their suggestions on a winning dish. Each of them agreed that sea bass was a safe choice and expected the contestants to choose more interesting or seasonal fish such as Mazzola (Horse Mackerel) or Lampuki (Dolphinfish/Mahi-Mahi).
Judges' Insight: Playing It Safe or Taking Risks?
The Masterchef Malta chefs seemed quite disappointed with Nicholas, Christina, and Andrew's playing it safe with the Spnotta (sea bass). Lampuki, known as mahi-mahi in English, is quite close to the Maltese's hearts, especially during the season from late August to November.
During this time, fishermen use a centuries-old technique of floating palm fronds on the water to attract fish into nets below. This method is still alive and well today.
Lampuki are loved for their tender, white flesh and mild flavour, making them a favourite ingredient in Maltese homes. As the fishing season kicks off, you'll often hear locals talking about the year's first catch and see lampuki on menus everywhere.
Regarding cooking lampuki, Maltese recipes are all about bold, simple flavours. The most famous dish is lampuki pie (torta tal-lampuki), a golden pastry stuffed with flaked lampuki, spinach, olives, capers, and tomatoes. It's comfort food at its finest and perfect for sharing.
For something quicker, locals grill or pan-fry lampuki with olive oil, garlic, and a squeeze of lemon. It's usually served with crusty bread and fresh veggies—no fancy extras needed. Lampuki is a must-try in Malta during the season, whether in a pie or simply grilled.
Chef Letizia suggested a dish based on Trill (Red Mullet) and oysters. It sounded delicious, so we couldn't resist devising a recipe based on Chef Letizia's description.
Chef Letizia is the head chef of the Michelin-starred restaurant Golden Fork. We hope we got it as close as possible to what you would've done, Chef Letizia! You can find the recipe at the bottom of this article.
Top Dishes: Francesco, Ian, and Andrew Shine
At the end of the 60-minute challenge, Francesco, Ian and Andrew cooked the best dishes. Francesco made a traditionally cooked cipulazza with seafood and grilled cabbage.
Michelin Star Chef Victor had a humble brag moment when he pointed out that the cabbage was his idea. The judges agreed that he chose the right fish, seafood, and way of preparation.
Ian prepared fried gurbell, crusted with herbs and a beurre blanc sauce with potato with herbs, parmesan cheese and bread crumbs. Unfortunately, the portion was too small, resulting in the potato serving being larger than the fish serving. This did not stop him from having one of the top three dishes.
Andrew served the judges a fried spnott dish with funnel sauce, warn quinoa salad and oysters poached in fish stock and white wine. Chef Letizia remarked that the fish was cooked very well but that Andrew made the wrong judgment call on the sauce type as the sauce's texture was not fine enough.
The Misses: Is Christina in Trouble?
The three contestants with the best dishes made it to the gantry and were exempt from the elimination challenge. That meant there were only four contestants for the elimination challenge: Nicholas, Christina, Florina, and Ian.
Unfortunately, Nicholas did not impress the judges with his pan-seared spot dish, accompanied by potato cream, carrots, and infused oil. Although the plate looks fine aesthetically, the flaws are quickly picked up when tasting. This was probably the worst plate of the challenge, as there was nothing good with it.
Christina has taken a turn for the worse and presented another disappointing dish. She served Spnott with black rice, herbs and oranges, tomato confit, saffron and white wine sauce, and infused oil. The judges' comments were far from flattering.
They did not feel that the black rice choice was the right choice for this fish. There was not enough seasoning, and they asked her to present better dishes like she did at the start of the show.
Florina improved from last week but still needs to manage a place in the gantry. She prepared awrata in two ways: fried and as fish cakes with traditional Maltese sauce and grilled vegetables. She needs to improve her presentation skills and her fish filleting technique.
On the other hand, Paula presented a gurbell veloute with broccoli, spinach puree, potato fondant, green beans, and enoki mushrooms.
Although this was one of her best dishes ever presented to the Masterchef Malta judges, the potatoes were undercooked, and the puree was under-seasoned. She also needed to secure a place in the gantry.
Chef Letizia’s Trill Dish: Our Interpretation
Now, finally, here's the recipe based on Chef Letizia's description: Trill (Red Mullet) and Oysters.
Trill is the Maltese name for the red mullet, a prized fish known for its delicate, sweet flavour and vibrant reddish-pink skin. This small fish is found in Mediterranean waters, including those around Malta, and is highly regarded in traditional and fine dining cuisines.
Its tender, flaky flesh makes it a versatile choice for frying, grilling, or baking.
In Maltese cuisine, the trill is often pan-fried with olive oil, garlic, and a squeeze of lemon to highlight its natural sweetness. It's also a popular ingredient in fish soups and stews, where its flavour infuses the broth with a rich depth.
Beyond its taste, red mullet is appreciated for its striking presentation—its colourful skin adds visual appeal to any dish.
Due to its delicate texture, trill is best cooked carefully to preserve its flaky flesh. This makes it a favourite among chefs who want to showcase the simplicity and quality of fresh, local seafood.
Red Mullet with Fish Mousse, Oyster, and Pickling Duo
Here's our interpretation of Chef Letizia's recipe.
Ingredients
For the Red Mullet:
4 red mullet fillets (skin-on, scaled, and deboned carefully)
100g fish mousse (see recipe below)
Olive oil, for frying
Salt and pepper, to taste
For the Fish Mousse:
200g white fish (e.g., whiting or cod)
100ml double cream
1 egg white
Salt and pepper
Lemon zest
For the Oysters:
4 fresh oysters (Azzopardi Fisheries have some fresh, live oysters which were imported from France)
For Pickling Duo:
Quick-pickled cucumber:
1 cucumber (thinly sliced into ribbons)
50ml rice vinegar
1 tbsp sugar
1 tsp salt
Pickled shallots:
4 shallots (thinly sliced into rings)
100ml white wine vinegar
2 tbsp sugar
1 tsp mustard seeds
For the Garnish:
Coriander
Lemon oil or herb oil for drizzling
Steps
Prepare the Fish Mousse:
Blend the white fish, egg white, cream, and lemon zest in a food processor until smooth.
Season with salt and pepper.
Transfer to a piping bag and chill.
Stuff the Red Mullet:
Lay the red mullet fillets skin-side down.
Pipe a thin line of mousse onto one side of each fillet.
Fold over gently and secure with a toothpick if needed.
Cook the Red Mullet:
Heat olive oil in a non-stick pan over medium-high heat.
Season the fish with salt and pepper.
Fry skin-side down until crispy (about 3 minutes), then carefully flip and cook for 1–2 minutes until the flesh is opaque. Keep warm.
Prepare the Oysters:
Shuck the oysters, reserving the liquor.
Serve raw or gently warm one oyster per plate (poach in oyster liquor for 10 seconds for a silky texture).
Make the Pickles:
For the cucumber: Dissolve sugar and salt in rice vinegar, then pour over cucumber ribbons. Let sit for 15 minutes.
For the shallots: Heat the vinegar with sugar and mustard seeds until dissolved. Pour over the shallot rings and let marinate for at least 30 minutes.
Plating:
Place the fried and stuffed red mullet slightly off-centre on the plate.
Arrange one oyster to the side, with its shell as a natural serving vessel.
Add small mounds of pickled cucumber and shallots, balancing the plate visually.
Garnish with coriander and drizzle with lemon or herb oil for brightness.
Serving Suggestion
Serve with a delicate seafood consommé or a crustacean bisque poured tableside for added drama. Pair with a crisp white wine like Gran Cavalier Sauvignon Blanc from Delicata Wines.
This premium wine goes for about 15 euros from Farsons Direct*.
Feel free to swap with a cheaper but still crisp Sauvignon Blanc if this exceeds the amount you are willing to spend on wine.
*At the time of writing.
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