Paupiette of Sea Bass
- Preparation and cooking time
- Total time
- A challenge
- Serves 10
Skip to ingredients
- 250g Tilda Original Pure Basmati Rice
- 1 large onion, finely diced
- 3 garlic cloves, finely diced
- 150g mushrooms, botton, sliced
- butter, to sauté
- ü tsp tumeric
- ü tsp cumin
- ý litre fish stock
- 250g creamed coconut
- 250g ground almonds
- 100g flaked almonds
- 1 red chilli, de-seeded and finely chopped
- 250g crayfish, rinsed and drained
- 10 fillets of sea bass, scaled and pin boned
- chive stems, blanched
- 2 large courgettes, cut lengthways into ribbons
- 2 large carrots, cut lengthways into ribbons
- lemon juice, to serve
Spinach leaves, butter and nutmeg, for garnish
- Spinach leaves, butter and nutmeg, for garnish
Method
step 1
SautÃÂé onion with garlic and sliced button mushrooms in a little butter, without colouringstep 2
Add the spices, then the stock and reduce by halfstep 3
Add the coconut cream and almonds and check seasoningstep 4
Cook the rice according to the instructions on pack, adding the chopped chilli. When cooked spread out on to a tray and allow to coolstep 5
Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stemsstep 6
Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold waterstep 7
Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juicestep 8
Sauté the spinach leaves in butter and season with nutmegstep 9
Sauté the carrot and courgette ribbons in butter and seasoningstep 10
Re-heat the korma sauce. Place spinach in the centre of a warm plate, position sea bass on top of spinach and pile vegetable ribbons on top of sea bass and spoon the sauce around
