Creamy fish on potato gratin

1. Fish – Best made with the more delicate white fish fillets that are around 2 cm (0.8″) thick. Not too thick (not enough flavour gets inside) and not too thin (overcooks). Our favourite fish is barramundi. Other suitable fish include: John Dory, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake. I wasn’t sure aboutsalmon but readers were quick to try it and they loved it!

Other white fish fillets will work fine (like ling and monkfish) however, the flesh is a little firmer and meatier and for this dish, we really enjoyed it with slightly softer white fish fillets.

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thicker cuts!

Frozen fish works just fine, thaw then pat dry well before using.

Other proteins – Sorry to say I can’t think of alternatives for the recipe as written or with only minor tweaks. I think chicken would be bland. Shrimp/prawns might work but I’d have to reduce cook time.

Presentation side of the fish is the side that was cut off the bone which looks nicer when cooked ie the side the skin was on is NOT the presentation side.

2. Leeks washing – Chop the reedy dark green part off, only use the soft white & pale green part. Peel off and discard the first outer layer. Cut in halve lengthwise, wash. Shake excess water off well, then slice.

3. Potatoes – Floury (starchy) and all-rounder potatoes work best to achieve a lovely potato gratin texture. – Australia: the cheap dirt-brushed potatoes sold everywhere (called Sebago) are ideal– US: Russet– UK: Maris Piper

4. Wineadds more flavour into this dish but doesn’t make it taste winey because we cook the alcohol out. Substitute with more vegetable stock.

Leftovers will keep for 3 days in the fridge. Not suitable for freezing.

Nutrition per serving.