To make the crisp celeriac, capers and kale chips – fry each one separately in a deep fryer or a pot of vegetable oil at 160°C until crisp. Drain on paper towel and season the celeriac and kale with sea salt flakes.
For the celeriac purée – place the ingredients in a saucepan, bring to the boil over a high heat, then reduce the heat to medium-low and simmer for 10 minutes until soft. Drain (reserving the liquid) purée the celeriac in a high-speed blender, adding a little of the cooking liquid at a time until thick and creamy. Season with salt and pepper, pass through a fine sieve and keep warm.
To cook the fish– preheat an oven to 200°C. Season the fish with some sea salt. Heat a large non-stick frying pan with olive oil over medium-high heat until hot. Add the fillets skin side down and cook for 2 minutes, then place in the oven for 4 minutes or until just cooked through. Meanwhile, sauté the baby spinach and butter in a large frying pan over a medium-high heat until wilted, then season with salt and pepper.
Remove the fish from the oven, turn the fillets over and place the pan over a medium flame. Add the butter and, as it melts, spoon it over the fish until foaming and nutty in aroma. Add the lemon juice, capers, parsley and hazelnuts. Place the fish on plates with the celeriac purée and spinach and spoon over the butter. Garnish with the crisp celeriac and kale.
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
400g celeriac, peeled and diced
250g baby spinach leaves
20g unsalted butter, chopped