Name: Pan-fried mulloway with potato gratin and leek sauce
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 6
Ingredients: 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

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.

Serves 6

Prep

15M

Cook

1H 15M

Total

1H 30M

Ingredients

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

Method

Main

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.

Hugh Wennerbom

Styling by Emma Knowles