Sea Bass with Mustard Recipe
Luke Tipping complements the mild flavour of sea bass with mustard and potato, preparing each element with expertise and refinement
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Terrine mold
- Oven
- Stove
- Saucepan
- Skillet
- Baking sheet
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Plastic wrap
- Spoon
Ingredients
- 4 sea bass fillets
- salt
- pepper
- olive oil
- 90g of white breadcrumbs
- 125g of unsalted butter, softened
- 2 tsp grain mustard
- 650ml of red wine
- 85ml of port
- 250ml of veal stock
- 250ml of fish stock
- 50ml of double cream
- 2 leeks, trimmed and chopped
- 50g of double cream
- 1 tbsp of curry powder
- 10 Maris Piper potatoes, large
- 250g of pancetta, sliced
- 75g of butter
- 25g of Parmesan
- potato flour, to sprinkle
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