Chefs' Recipes

Mulloway with brandade croquettes

Australian Gourmet Traveller recipe for mulloway with brandade croquettes by Colin Fassnidge from Sydney restaurant Four in Hand.
Mulloway with brandade croquettesVanessa Levis
6
1H
1H 30M
2H 30M

“Mulloway is a great fish for roasting, offset here by the lightness and saltiness of the croquette. And for a splash of winter, new-season Brussels sprouts.” You’ll need to begin this recipe a day ahead.

Ingredients

Brandade croquettes
Pickled pumpkin

Method

Main

1.For brandade croquettes, combine mulloway, salt, lemon rind, garlic and thyme in a non-reactive dish and refrigerate to lightly cure (overnight). Brush excess salt from fish (discard cure), place in a saucepan with milk, bring to the simmer and cook over a low heat until just cooked (5-7 minutes). Cool in milk, strain (reserve milk), coarsely flake and set aside. Meanwhile, preheat oven to 180C. Roast potato on a bed of rock salt until tender and cooked through (45-55 minutes), then pass through a mouli or potato ricer (see note) into a bowl. Add 50ml reserved poaching milk, then mix in capers, parsley and fish. Season to taste with olive oil, lemon juice, sea salt and freshly ground black pepper, refrigerate until cooled (30 minutes), then roll into 12 cylinders. Place flour, eggs and breadcrumbs in separate bowls. Dust croquettes with flour, then dip in egg and roll in breadcrumbs, shaking off excess in between. Repeat with egg and breadcrumbs to thickly coat, then refrigerate until required.
2.For pickled pumpkin, combine vinegar, sugar and 600ml water in a saucepan and bring to the boil. Meanwhile, dry-roast star anise and cinnamon (10-20 seconds). Add to vinegar mixture with pumpkin and bring to the boil over medium heat, then remove from heat, cool pumpkin in liquid and set aside.
3.Preheat vegetable oil in a deep-sided saucepan to 160C. Deep-fry croquettes in batches until cooked through (6-7 minutes; be careful as hot oil may spit). Keep warm.
4.Meanwhile, heat vegetable oil 1cm-deep in a large non-stick ovenproof frying pan over high heat. Dust fish with flour and cook, skin-side down, until skin is crisp (4-5 minutes), then transfer to oven and roast until just cooked through (3 minutes). Drain excess oil from pan, add butter, garlic and thyme to pan and cook over high heat until butter foams (1 minute), then turn fish. Add lemon juice to taste, remove from heat and stand until fish is almost cooked through (2-3 minutes). Season to taste and serve with croquettes, drops of squid ink and drained pickled pumpkin, scattered with steamed Brussels sprouts and fennel fronds.

Moulis and potato ricers are available from kitchenware shops. Alternatively, you can mash the potato with a hand masher.

This recipe is from the August 2010 issue of

.

Drink Suggestion: Hunter semillon; either a zesty young semillon full of citrus such as the Thomas Braemore, or, even better, something with a little age, such as a 2003 Tyrrell’s HVD.

Notes

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