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Try this roasted mulloway dish by chef Justin North, as seen in series 3 of Mercurio's Menu.
For the confit potatoes:
Peel the potatoes and slice into 2cm thick discs.
Then place all ingredients into a sauce pan and cook very gently for 20 minutes in a pre-heated oven at 110C until just cooked.
For the mulloway:
Pre-heat oven to 180C.
Heat a fry pan over a moderate heat add the oil followed by the fish skin side down.
Gently caramelise the skin side for a few minutes until lightly golden, place in the oven for 3 minutes.
Remove from the oven and add the butter and a pinch of salt.
Allow the butter to foam and lightly colour.
Add the prawns, turn the fish over and baste.
Toss together the salad ingredients and place on your serving plates.
Scatter around the confit potatoes then add the mulloway and prawns then drizzle with the pan juices.
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