Pan-roasted mulloway with celeriac purée, crisp kale, warm lemon, caper & butter dressing - Quicksan
Pan-roasted mulloway with celeriac purée, crisp kale chips, warm lemon caper dressing—delicious and appealing ocean freshness.
Ingredients
- 4 x 170g mulloway fillets
- 2 tablespoons olive oil
- 50g unsalted butter, chopped
- 1 tablespoon lemon juice
- 1 tablespoon flat leaf parsley, chopped
- 2 tablespoons roasted hazelnuts
- salt and pepper
- crisp celeriac, kale and capers
- vegetable oil for frying
- ½ a celeriac, thinly peeled
- 50g salted capers, rinsed and dried
- ½ bunch torn kale
- celeriac purée: 400g celeriac, peeled and diced
- 400ml milk
- 150ml cream
- sautéed spinach: 250g baby spinach leaves
- 20g unsalted butter, chopped
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