The citrus beurre blanc gives a zesty kick to this delicious fish dish shared by Dennis Leslie, executive chef at The Brasserie, Hilton Adelaide.

Serves 4

Ingredients

4x120g mulloway cutlets (Coorong Wild Seafoods)
400ml vegetable oil (for deep frying)
60ml vegetable oil (for frying the fish)
500g kipfler potatoes, boiled until soft
350g butter, cut into 2cm cubes
80g shallots, finely brunoised*
Juice of one lemon
2 lemons, segmented
2 oranges, segmented
120g caper berries, de-stemmed, halved
½ bunch parsley, picked
Sea salt, to taste
White pepper, to taste

Method

1: Heat up the 400ml of vegetable oil in a deep pot.

2: Using a thermometer, take the oil temperature to 180 degrees Celsius and try to keep it at that temperature.

3: Slowly deep fry your potatoes until golden brown; drain and rest on paper towel.  Sprinkle sea salt on them straight away.

4: Meanwhile, heat up a large frying pan on high heat for 2 minutes.

5: Add 60ml of vegetable oil to the pan and allow to heat up for 2 minutes.

6: Season the fish on the skin side with sea salt and pepper.

7: Slowly place the fish skin side down in the frying pan, then turn down the heat to medium.

8: Allow to fry for about 5 minutes or until the colour of the flesh turns white, then turn over the fish and turn off the heat. Cook on residual heat of the pan.

9: In a another small frying pan, add the butter and shallots and cook on medium-high heat until the shallots are clear and the butter slightly turns brown.

10: Once browned, add the lemon juice off the heat and turn off the heat.

11: Add the segments and caper berries into the pan.

12: Evenly spread the potatoes over four plates.

13: Add the fish and spoon the citrus butter on top.

14: Garnish with picked parsley.

*Brunoised = cut into small cubes about 1-2mm square.