- 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
- 1For 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.
- 2For 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.
- 3Cook 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.