Pan-fried mulloway with potato gratin and leek sauce

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.