Pan-fried mulloway with potato gratin and leek sauce


You'll need

2 cloves garlic, minced 1 tbsp plain flour 400 ml pouring cream 1.3 kg potatoes, such as desiree, royal blue or Nicola, peeled 280 gm butter, coarsely chopped 2 leeks, thinly sliced 4 sprigs thyme 2 fresh bay leaves 125 ml (½ cup) dry white wine 60 ml (¼ cup) white-wine vinegar 6 pieces (180gm each) mulloway, skin on To serve: steamed Roman beans

Method

  • 01
  • For the gratin, combine garlic in a large bowl with salt and pepper, flour and cream. Finely slice potatoes using a mandolin, add potato to cream mixture and spoon into a 1.5-litre capacity ovenproof dish. Cover with foil, bake at 150C for 1-1½ hours or until potatoes are tender.
  • 02
  • For the sauce, melt 30gm butter in a saucepan, add leeks, thyme and bay leaves and sweat for 15 minutes over a medium heat, stirring continuously until soft. Deglaze with white wine and white-wine vinegar. Cook on high heat for 4 minutes or until reduced to a syrup. Remove bay and thyme, purée leeks. Whisk remaining butter, a piece at a time, taking special care not to split the sauce, adjust seasoning.
  • 03
  • Cook fish in a hot frying pan which has been lightly oiled, skin-side first, for 4-5 minutes, turn and cook for 2 minutes or until just cooked. Serve with potato gratin, beans and leek sauce.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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