2 cloves garlic, minced
1 tablespoon plain flour
400ml cream
1.3 kg potatoes, such as Desiree, royal blue or Nicola, peeled
280g butter, coarsely chopped
2 leeks, thinly sliced
4 sprigs thyme
2 fresh bay leaves
125ml (½ cup) dry white wine
60ml (¼ cup) white-wine vinegar
6 portions (180g each) Mulloway, skin on
Steamed Roman beans


For the gratin
1. Combine garlic in a large bowl with salt and pepper, flour and cream
2. Finely slice potatoes using a mandolin, add to cream mixture
3. Spoon into an ovenproof dish
4. Cover with foil, bake at 150%C for 1-1½ hours or until potatoes are tender

For the sauce
1. Melt 30g butter in a saucepan, add leeks, thyme and bay leaves
2. Sweat 15 minutes over medium heat, stirring constantly until soft
3. Deglaze with white wine and white-wine vinegar
4. Cook on high heat for 4 minutes or until reduced to a syrup
5. Remove bay and thyme and purée leeks
6. Whisk remaining butter, a piece at a thyme, taking special care not to split the sauce, adjust seasoning
7. 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
8. Serve with potato gratin, beans and leek sauce


fish icon blueSustainable Seafood

What does 'sustainable seafood' mean? Put simply, 'sustainable seafood' is fish or shellfish that reaches our plates with minimal impact upon fish populations or the wider marine environment. It's about how fishing affects the healthy and natural functioning of marine ecosystems.


Choosing Seafood

fish icon greenWhat fish do I want?

It's all about personal choice, but we can give you some info on the different seafood we sell and ways that it can be prepared. Here's a list of the more common varieties of seafood we have on offer.



fish icon blueHow do I cook it?

We've collected some of our favourite recipes for you to try, many of which have been suggested by our customers. If you have a favourite recipe, please email it to us so we can share it!