Creamy fish on potato gratin
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Servings
4
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Calories
710 kcal
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Course
Main Course
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Cuisine
American
Creamy fish on potato gratin
Description
This dish features white fish fillets approximately 2cm thick, such as barramundi or snapper, seasoned lightly with kosher salt and black pepper. The potato gratin beneath is prepared with thinly sliced starchy potatoes sautéed with butter, leeks or onions, and garlic until partially cooked. White wine and vegetable stock are added and reduced to infuse flavor, followed by the addition of heavy cream for richness.
The fish is positioned atop the gratin and baked, allowing the fillets to cook gently in the creamy sauce. A crunchy topping made from panko breadcrumbs mixed with olive oil and parmesan cheese provides texture contrast with the smooth gratin. The method balances tender, flaky fish with creamy and slightly crisp potatoes, enhanced subtly by leek and garlic flavors.
The recipe suggests serving this dish as a main course where the creamy potato base complements the mild fish. It requires medium-thick fish fillets for optimal texture. Variations include using other white fish or even salmon, with a preference for starchy potatoes to achieve a gratin-like consistency. The wine enriches flavor but is cooked off, so no strong alcoholic taste remains. Leftovers can be refrigerated up to three days but are not recommended for freezing.
Careful preparation tips include washing leeks thoroughly and slicing potatoes evenly for consistent cooking. The dish can be adapted with different stocks and choice of fish, but chicken or shrimp substitutions are not suggested due to flavor and texture differences.
Ingredients
- 4 x 160g/5oz White fish fillets , ~2cm / 0.8" thick, skinless (barramundi, snapper, tilapia, cod, salmon - Note 1)
- 1/2 tsp kosher salt cooking salt
- 1/4 tsp black pepper
Potato gratin:
- 3 tbsp / 50g butter unsalted
- 2 leek white and pale green part only, washed, cut in half lengthways, sliced 5mm / 0.2" thick OR 2 onions (Note 2, large
- 3 garlic minced, cloves
- 2 potato 250g / 8oz each), peeled (Note 3, medium sized, starchy variety
- 3/4 tsp kosher salt cooking salt
- 1/2 tsp black pepper
- 1/2 cup white wine any type, sub more veg stock (Note 4, dry
- 1/2 cup vegetable stock low sodium, or broth
- 1 cup heavy cream thickened
Crunchy topping:
- 3/4 cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
- 1/4 cup parmesan , finely shredded
Instructions
- Preheat the oven to 180°C/350°F (160°C fan) with a shelf in the middle.
- 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.
- Crunchy topping: Mix panko and olive oil in a bowl. Then stir in parmesan.
- Season fish: Sprinkle salt and pepper on both sides of the fish fillets. Set aside.
- 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.
- Sauté potatoes - Add potato, salt and pepper. Cook for 6 minutes, stirring regularly. The potatoes should be half cooked at this stage.
- 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.
- 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.
- Bake for 30 minutes - I know this sounds like a long time but the fish stays succulent!
- 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.
- Rest - Remove and rest for 5 minutes, then serve! Eat the fish and gratin together with each mouthful for maximum eating pleasure!!
Notes
- Use white fish fillets about 2 cm thick for best flavor and texture balance; barramundi is preferred but other firm white fish are suitable.
- Leeks should be washed well, using only the white and pale green parts; discard outer layers.
- Choose starchy potatoes like Russet or Maris Piper for a smooth gratin texture.
- The white wine cooks off during preparation, leaving flavor but no alcohol.
- Leftover gratin with fish keeps in the fridge for up to 3 days; do not freeze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 710 kcal
% Daily Value*
| Calories | 710cal | 36% |
| Carbohydrates | 41g | 14% |
| Protein | 37g | 74% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 168mg | 56% |
| Sodium | 1041mg | 43% |
| Potassium | 1396mg | 30% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 2052IU | 41% |
| Vitamin C | 33mg | 37% |
| Calcium | 194mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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