Chef's Recipes

Pan-fried mulloway with potato gratin and leek sauce

Australian Gourmet Traveller recipe for panfried mulloway served with potato gratin and leek sauce by chef Hugh Wennerbom.

By Hugh Wennerbom
  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Pan-fried mulloway with potato gratin and leek sauce


  • 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 dry white wine (½ cup)
  • 60 ml white-wine vinegar (¼ cup)
  • 6 pieces mulloway, skin on (180gm each)
  • To serve: steamed Roman beans


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • Author: Hugh Wennerbom