Pan-Fried Mulloway with Potato Gratin and Leek Sauce

Ingredients

• 2 cloves garlic, minced
• 1 tbsp plain flour
• 400 ml pouring cream
• 1.3 kg potatoes, such as desiree, royal blue or Nicola, peeled
• 280 gm butter, coarsely chopped
• 2 leeks, thinly sliced
• 4 sprigs thyme
• 2 fresh bay leaves
• 125 ml dry white wine (½ cup)
• 60 ml white-wine vinegar (¼ cup)
• 6 pieces mulloway, skin on (180gm each)
• To serve: steamed Roman beans