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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
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Ingredients
Metric
Imperial
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
Potato and pancetta terrine
- 10 Maris Piper potatoes, large
- 250g of pancetta, sliced
- 75g of butter
- 25g of Parmesan
- potato flour, to sprinkle
SAVE RECIPE
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 mandoline
- 10 Maris Piper potatoes, large
- 250g of pancetta, sliced
3
Keep building the layers and on random layers add the cooked pancetta, lightly sprinkling the potato flour between the layers as you go
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
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, 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
- 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 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
12
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
13
Remove the terrine from the tray, trim edges and slice into portions. Gently fry in a dry, non-stick pan until golden and crispy
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
First published in 2015
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