If you haven’t grabbed yourself a copy of Taste of the West’s cookbook ‘A Taste Of The West Country’, we have another sneak peek as our recipe of the month!
Fillet of sea bass, with a celeriac and wasabi remoulade, potato terrine, asparagus and a lemon and lime mayonnaise
Recipe by Tony Shaw, Head Chef, Riverside Restaurant, West Bay
800g sea bass
For the remoulade
1 medium-sized celeriac, cut into thin strips
50g spring onions, finely sliced
50g coriander, finely chopped
25g freshly grated wasabi from The Wasabi Company
150g peeled brown shrimps
150g white crab meat
50g mini capers
For the potato terrine
8 large potatoes, peeled
250g unsalted butter
Salt and pepper
For the lemon and lime mayonnaise
2 egg yolks
1 tsp white wine vinegar
1 tsp Dijon mustard
1â„2l olive oil
1 lemon, zest and juice
1 lime, zest and juice
Salt and pepper
To make the potato terrine
1 Make the terrine the day before. Line a dish with cling film, thinly slice the potatoes by using a mandolin, then layer in the dish, sandwiching each layer with the butter and seasoning, until the dish is full.
2 Cook at 180°C/gas mark 4 for one hour, then cool in the fridge overnight.
3 The next day, slice the terrine into four portion sizes and cook at 180°C/gas mark 4 for five minutes before serving.
To make the lemon and lime mayonnaise
1 In a bowl, whisk the egg yolks, vinegar and mustard, then slowly add the oil until a nice thick consistency is reached. If it’s too thick, add a little hot water.
2 Season and, keeping half the mayonnaise aside for the remoulade, add to the remainder the zest and juice of the lemon and lime for the dressing.
To make the remoulade
Place all the ingredients in a bowl and mix together with the reserved mayonnaise.
To cook the sea bass and asparagus
1 Heat 1 tsp of olive oil in a non-stick frying pan. Season the fish, place skin side down and cook for 4 minutes. Turn over and cook for a further 2 minutes.
2 While cooking the fish, blanch the asparagus in salted, boiling water for 3 minutes, then drain.
Place the seabass on top of the asparagus spears, with the remoulade and a portion of potato terrine alongside. Drizzle the mayonnaise dressing around the dish.