Meaty mulloway fillets are pan-fried and basted with an aromatic anchovy butter with salted capers.
Celeriac and Apple Puree:
Chop the celeriac into small pieces using the Braun Multiquick Cordless chopper attachment.
Chop the potato into small 2cm pieces using the Braun Multiquick Cordless chopper.
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.
Strain off the milk and set this aside.
Using the Braun Multiquick Cordless handheld attachment, purée the cooked vegetables and apples until smooth.
Mix in the warm cream and use the reserved milk to thin the purée if necessary.
Season and serve hot.
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.
Heat a heavy based pan that holds four pieces of Mulloway, without overcrowding.
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.
Turn the fish over add 2 tablespoons of anchovy butter and cook for another minute or two, basting with the butter.
Remove the fish from the pan and allow to rest for 2 minutes before serving.
Nutritional analysis per serving (4 servings)
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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