Broiled mulloway with asparagus and a cream and caviar sauce


by: Gillian

The Broiled Mulloway is recipe very easy to prepare and so good!


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serves: 4

4 pieces (6-oz/175-g) of thick, unskinned mulloway fillet

1 tablespoon (15 g) butter (melted)

8-12 oz (225-350 g) asparagus

Salt and freshly ground black pepper


2 1/2 cups (600 ml) Fish Stock

1/4 cup dry vermouth (such as Noilly Prat)

1/3 cup (85 ml) heavy cream

1 teaspoon lemon juice

1 teaspoon heaped caviar

Nutrition Facts
Broiled mulloway with asparagus and a cream and caviar sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 140

  • Total Fat: 8.4 g
  •     Saturated Fat: 4.6 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 54 mg
  • Sodium: 461.5 mg
  • Total Carbs: 3.5 g
  •     Dietary Fiber: 1.2 g
  •     Sugars: 1.3 g
  • Protein: 12.1 g

how is this calculated?

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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.

Cooks' note:
Thick, unskinned hake or sea bass fillet.

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