O M G if you haven’t tried Al’s Habanero mustard - you must! It’s gently spicy, nicely tangy, very creamy and the most spectacular yellow. Old Yella’s destination on your plate should roam way further than burgers or hotdogs, I’d use it instead of Dijon in a heartbeat.

With Old Yella bottle in hand I squirted a little on my finger for a taste and remembered a time, not so long ago, when the world was free and we dined beachside in a little taverna on the Greek island of Ithaca. Legend has it Odysseus was King of this place and as we tucked into a plate of fried fish drizzled in a bright yellow mustard sauce, I commented that the dish was indeed fit for a King. So! Here’s an Ironclad version that will excite the tastebuds and make you the legend at your next special dinner party.

THE PARCELS

600 g kingfish or any other firm white fish cut into 4 chunky steaks
8 rashes prosciutto
4 T Old Yella mustard
2 T olive oil
3 T capers

CELERIAC APPLE AND BEETROOT REMOULADE

300 g celeriac finely julienned
1 large crunchy apple finely julienned
2 T very finely grated beetroot
7 T mayonnaise
1 T Old Yella mustard
Salt and pepper to taste

LEMON MUSTARD DRIZZLE

2 T Old Yella Mustard
4 T Olive Oil
Juice of one lemon
Salt to taste

Method

Brush one side of the fish fillets with mustard. Lay 2 slices of prosciutto on the bench, place a fish fillet, mustard side down at one end, brush the top with mustard then roll tightly. And repeat with remaining fillets.

Combine all the remoulade ingredients and pop in the fridge to chill.

Whisk drizzle ingredients together and set aside.

Heat your oven to 200°C.

On the cook top heat oil in your Ironclad Pan until nearly smoking. Carefully place fillets in the pan and sear for one minute. Turn and scatter capers on bottom of pan and sear for a further minute.

Pop your pan in the oven and bake for 5 minutes.

To serve, drizzle with lemon mustard oil and a pile of pink remoulade.

Accompany with crunchy roast potatoes and a fresh salad and let the flavours transport you.