1

For the sauce, put the stock, vermouth, and cream into a wide-based pan. Boil rapidly until it has reduced by three-fourths to about 3/4 cup (175 ml). Keep warm.

2

Preheat the broiler. Brush the mulloway fillets on both sides with melted butter and season with some salt and pepper. Put, skin-side up, on a lightly greased baking pan or the rack of the broiler pan.

3

Bring about 1 inch (2.5 cm) of water to a boil in a large, deep frying pan. Trim off and discard the woody ends of the asparagus, then place on a petal steamer.

4

Broil the fish for 7 to 8 minutes or until just cooked through. Halfway through this time, put the petal steamer into the shallow pan, cover, and steam the asparagus for 3 to 4 minutes until just tender.

5

To serve, put the asparagus in the center of four warmed plates and put the fish on top. Whisk the Iemon juice, caviar, and some seasoning to taste into the sauce and spoon a little around the edge of each plate.