Wild sea bass

with potato and leek terrine, jerusalem artichokes by Lewis King (Head Chef) The Old Bank

Ingredients, Serves 4

  • 4 x 150g sea bass fillets
  • 2 x medium leeks
  • 1kg maris piper potatoes
  • 150g butter
  • 750g jerusalem artichokes
  • 250g mixed wild mushrooms
  • 50g hazelnuts
  • Milk

Method

  1. Cut a 10cm length of leek from the root end and then cut in halfnlengthways. Keeping the root intact, gently poach in a little lightly salted simmering water for 3-4 min. Drain and put aside.
  2. Finely chop the rest of the leeks and wash thoroughly. Gently cook in 25g of butter until just soft and drain onto absorbent paper, ensuring to dry off as much moisture as possible.
  3. Peel and very thinly slice the potatoes. Toss in a bowl with a little salt and the remaining 125g melted butter. Begin to line a 20cm casserole dish with the sliced potatoes overlapping each slice. Sprinkle some of the chopped leeks in every couple of layers and continue until all potatoes and leeks are used. Cover with tin foil and bake in 180°C for 1 hour or until the potatoes are nice and soft. Work on the rest of the dish while it’s in the oven.
  4. Peel all artichokes, and choose four of the nicest and roundest looking ones. Boil these four in lightly salted water until a knife can easily be inserted but the artichoke is still firm. Leave these to cool and slice into 1.5cm slices and set aside.
  5. For the pure, finely slice the rest of the artichokes and cook in as much milk as it takes to cover them. When very soft, strain and blend in a jug blender until very smooth, using the cooking milk to adjust the consistency. Season and set aside.
  6. Roast the hazelnuts at 180°C until golden brown. Allow to cool and then very roughly chop.
  7. To finish the dish, heat a large nonstick pan, sauté. the cut side of the leek and the artichoke slices until nicely coloured. Keep warm.
  8. Fry the fish, skin down, until the skin is crispy, then flip over and add a little butter to the pan and add the wild mushrooms. The fish and the mushrooms should finish cooking at the same time.
  9. With all elements finished, plate in away you think works or use.
Don't be afraid to really char the inside of the leek. It gives it a lovely smokey flavour!
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