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Method      

A sublime dish enhanced with red wine sauce, mustard crust and creamed leeks.



Sea Bass with Mustard Crust and Potato Terrine

SERVES 2

TIME 90 MIN + OVERNIGHT

DIFFICULTY = EASY

4 sea bass fillets 200g each   BUY ONLINE

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

 




























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


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


Keep building the layers and on random layers add the cooked pancetta, lightly sprinkling the potato flour between the layers as you go


Preheat the oven to 180°C/gas mark 4


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


Press down the potatoes with a similar sized loaf tin with some cans on top to add pressure and leave in the fridge overnight

 

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


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


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


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


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


Remove the terrine from the tray, trim edges and slice into portions. Gently fry in a dry, non-stick pan until golden and crispy


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


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


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


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






 





































 



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