Sea bass with mustard crust and potato terrine

Ingredients

Fish & Shellfish

Store Cupboard

Oils & Vinegars

  • olive oil

Bakery

  • 90g of white breadcrumbs

Dairy

  • 125g of unsalted butter, softened
  • 100ml of double cream
  • 75g of butter

Spices & Dried Herbs

  • 1 tbsp of curry powder

Cereals, Grains & Pasta

  • potato flour, to sprinkle