Meaty mulloway fillets are pan-fried and basted with an aromatic anchovy butter with salted capers.


  • Celeriac and Apple Puree

  • 350g peeled celeriac

  • 120g peeled potatoes

  • 80g Arborio rice

  • 500mls milk (enough to cover the vegetables)

  • Salt and pepper to taste

  • 2 Granny Smith apples, peeled, cored and

  • quartered

  • 125ml double cream, warmed

  • Anchovy butter

  • 25gms anchovies in oil (drained and roughly chopped)

  • 175gms unsalted butter, softened

  • 1.5 tsps grated lemon rind

  • Freshly ground pepper

  • ¾ tbsp red wine vinegar


  • Celeriac and Apple Puree:

  • 1.

    Chop the celeriac into small pieces using the Braun Multiquick Cordless chopper attachment.

  • 2.

    Chop the potato into small 2cm pieces using the Braun Multiquick Cordless chopper.

  • 3.

    Place the apple, celeriac and potato in a pot and cover with the milk. Add the rice and bring to the boil and then simmer gently until all the ingredients are cooked.

  • 4.

    Strain off the milk and set this aside.

  • 5.

    Using the Braun Multiquick Cordless handheld attachment, purée the cooked vegetables and apples until smooth.

  • 6.

    Mix in the warm cream and use the reserved milk to thin the purée if necessary.

  • 7.

    Season and serve hot.

  • Anchovy butter:

  • 1.

    Combine all of the ingredients above in the chopper bowl and blend until smooth with the Braun Multiquick Cordless. Transfer butter onto a sheet of cling film and roll into a sausage and chill. Cut off slices as required.

  • Mulloway Fillet:

  • 1.

    Heat a heavy based pan that holds four pieces of Mulloway, without overcrowding.

  • 2.

    Add 1 tbls vegetable oil to the pan and sear the fish skin side down for three minutes reducing the heat to prevent the skin from burning after the first minute.

  • 3.

    Turn the fish over add 2 tablespoons of anchovy butter and cook for another minute or two, basting with the butter.

  • 4.

    Remove the fish from the pan and allow to rest for 2 minutes before serving.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 703kj
  • Fat Total 52g
  • Saturated Fat 32g
  • Protein 10g
  • Carbohydrate 50g
  • Sugar 17g
  • Sodium 1028mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe courtesy of Braun www,

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