Sea bass with mustard crust and potato terrine

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While sea bass is often partnered with summery accompaniments, this sea bass with mustard recipe from Luke Tipping demonstrates its versatility. The mustard crust, red wine sauce and creamed leeks bring out the best in the white fish, while the potato and pancetta terrine adds a touch of refinement.

First published in 2015




Sea bass

Grain mustard crust

Red wine sauce

Creamed leeks

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

Potato and pancetta terrine


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 mandoline
Brush the base and sides of a loaf tin with 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, 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 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
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
  • salt
  • 50g of double cream
  • 1 tbsp of curry powder
Remove the terrine from the tray, trim edges and slice into portions. Gently fry in a dry, non-stick pan until golden and crispy
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
First published in 2015

Luke describes his style as ‘very natural, very seasonal and free flowing’

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