Creamy fish on potato gratin

Name: Creamy fish on potato gratin
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 4 x 160g/5oz white fish fillets (, ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon - Note 1)); 1/2 tsp cooking/kosher salt; 1/4 tsp black pepper; 3 tbsp / 50g unsalted butter; 2 large leeks (, white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2)); 3 garlic cloves (, minced); 2 medium starchy potatoes ((250g / 8oz each), peeled (Note 3)); 3/4 tsp cooking/kosher salt; 1/2 tsp black pepper; 1/2 cup dry white wine (, any type, sub more veg stock (Note 4)); 1/2 cup vegetable stock/broth (, low sodium); 1 cup thickened/heavy cream; 3/4 cup panko breadcrumbs; 2 tbsp extra virgin olive oil; 1/4 cup parmesan (, finely shredded)

Prep 10 min Cook 45 min Serves 4 Source

Ingredients

4 x 160g/5oz white fish fillets (, ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon - Note 1))
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
3 tbsp / 50g unsalted butter
2 large leeks (, white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2))
3 garlic cloves (, minced)
2 medium starchy potatoes ((250g / 8oz each), peeled (Note 3))
3/4 tsp cooking/kosher salt
1/2 tsp black pepper
1/2 cup dry white wine (, any type, sub more veg stock (Note 4))
1/2 cup vegetable stock/broth (, low sodium)
1 cup thickened/heavy cream
3/4 cup panko breadcrumbs
2 tbsp extra virgin olive oil
1/4 cup parmesan (, finely shredded)

Steps

1
Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
2
Potatoes - Cut the potatoes into quarters, then sliced 4mm / 1/6" thick. Place cut potato in a large bowl of water (prevents from going brown, removes excess starch so it cooks quicker). Drain before use.
3
Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
4
Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
5
Sauté - Melt butter in a large oven-proof skillet (30cm/12") over high heat until foamy. Add leek and garlic, then cook for 3 minutes.
6
Sauté potatoes - Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
7
Reduce wine and stock - Pour in white wine. Simmer rapidly until it is mostly evaporated - about 1 minute. Pour in stock, then simmer for 1 1/2 minutes or until reduced by half.
8
Top with fish - Turn the stove off. Place fish on top of the potatoes, presentation side up. (Note 1) Pour cream all over, aiming for full coverage. Sprinkle with panko breadcrumbs.
9
Bake for 30 minutes - I know this sounds like a long time but the fish stays succulent!
10
Colour topping - Switch to the oven grill (broiler) on high and move the skillet up to the top shelf. Grill/broil 4 minutes or until golden.
11
Rest - Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!