Sea bass with mustard crust and potato terrine

servings4
1 hour 30 minutes

Ingredients

Sea bass

  • 4 sea bass fillets
  • salt
  • pepper
  • olive oil

Grain mustard crust

  • 90g of white breadcrumbs
  • 125g of unsalted butter, softened
  • 2 tsp grain mustard
  • salt
  • pepper

Red wine sauce

  • 650ml of red wine
  • 85ml of port
  • 250ml of veal stock
  • 250ml of fish stock
  • 50ml of double cream

Creamed leeks

  • 2 leeks, trimmed and chopped
  • 50g of double cream
  • 1 tbsp of curry powder
  • salt
  • pepper

Potato and pancetta terrine

  • 10 Maris Piper potatoes, large
  • 250g of pancetta, sliced
  • 75g of butter
  • 25g of Parmesan
  • potato flour, to sprinkle

Method

1
Prepare the terrine the day before. Gently heat the pancetta in a frying pan until cooked. Peel, square and thinly slice the potatoes using a mandolin
  • 10 Maris Piper potatoes, large
  • 250g of pancetta, sliced
2
Brush the base and sides of a loaf tin with clarified butter and arrange layers of potato slices in the base of the tin. Brush with more butter, Parmesan cheese and a sprinkle of potato flour
  • 25g of Parmesan
  • 75g of butter
  • potato flour, to sprinkle
3
Keep building the layers and on random layers add the cooked pancetta, lightly sprinkling the potato flour between the layers as you go
  • potato flour, to sprinkle
4
Preheat the oven to 180°C/gas mark 4
5
Finish with a final layer of potato brushed generously with butter. Cover the top with foil, lower the loaf tin onto a roasting tray and place in oven for 1 1/4 to 2 hours or until potatoes are tender throughout. Remove from the oven and leave to cool
  • 25g of butter
6
Press down the potatoes with a similar sized loaf tin with some cans on top to add pressure and leave in the fridge overnight
7
To make the mustard crust, place the breadcrumbs, soft butter, Parmesan cheese, mustard and seasoning in a food processor and whizz until you have a buttery paste
  • 90g of white breadcrumbs
  • 125g of unsalted butter, softened
  • 2 tsp grain mustard
  • salt
  • pepper
8
Lay a sheet of baking parchment on a flat surface and spoon the mixture onto this. Flatten the mixture and place another sheet of paper on top. With a rolling pin, roll the crust into a rectangular sheet about 3mm thick and chill in the fridge until set
9
Remove from the fridge, peel away the top piece of paper and on a chopping board, cut the crust into portions to reflect the size of your fish
10
To make the creamed leeks, blanch the chopped leeks in a large pot of boiling salted water for 3 minutes, until tender. When ready, drain and refresh in a bowl of iced water
  • 2 leeks, trimmed and chopped
  • salt
  • pepper
11
In a separate pan, boil the double cream until you have a thick consistency. Add the drained leeks and reheat, season with salt, pepper and curry powder. Set aside until you are ready to serve
  • salt
  • 50g of double cream
  • 1 tbsp of curry powder
12
Remove the terrine from the tray, trim edges and slice into portions. Gently fry in a dry, non-stick pan until golden and crispy
13
To make the sauce, pour the red wine and port into a pan and reduce until almost evaporated. Add the stocks and reduce to a sauce consistency. Finally, add the double cream and pass through a five sieve
  • 650ml of red wine
  • 85ml of port
  • 250ml of veal stock
  • 250ml of fish stock
  • 50ml of double cream
14
Season the sea bass fillets and heat a large frying pan until hot and add olive oil. Place the fish in the pan, skin-side down, and fry for 3 minutes until golden. Turn over and finish cooking for a further 2 minutes
  • 4 sea bass fillets
  • salt
  • pepper
  • olive oil
15
Carefully place the fish into a grill tray and peel off the skin. Top with a piece of the mustard crust and place until a hot grill to brown the crust
16
To serve, spoon the creamed leaks into a cutter in the centre of a plate and gently press down. Remove the ring and place the sea bass on top. Serve with the potato terrine and pour over a little red wine sauce