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Pan-Fried Red Mullet with a Fennel, Blood Orange and Caper Butter

This versatile dish is by chef Troy Rhoades-Brown from Muse in Pokolbin and will be created at the 2012 'Food Fight' event in the Hunter Valley. Coming into spring this makes for a fantastic lunch or dinner. Serve with a potato salad and a bowl of mixed leaves.

Notes

• This dish is so versatile, if you can’t find red mullet use your favourite fish. I recommend ocean trout, Spanish mackerel, John Dory or whiting
• If you can’t find blood oranges some good ruby navel oranges will be just as good. Depending on your guests I also like to sneak a little bit of chopped anchovy into the butter as well.

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» Top Wine Matches For This Recipe

Angus Hughson

Sparkling Whites, Pinot Gris and Dessert Wines are the best wines to pair with Pan-Fried Red Mullet with a Fennel, Blood Orange and Caper Butter.

 
 

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