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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-
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-
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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Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk
