PAUPIETTE OF SEA BASS
Paupiette of Sea Bass with a Korma Flavoured Basmati and Crayfish Stuffing, served with Carrot and Courgette Ribbons and a Creamy Korma Sauce http://www.tilda.com/foodservice/recipes
Provided by tilda2013
Time 1h
Yield Serves 10
Number Of Ingredients 0
Steps:
- Sauté onion with garlic and sliced button mushrooms in a little butter, without colouring
- Add the spices, then the stock and reduce by half
- Add the coconut cream and almonds and check seasoning
- Cook the rice according to the instructions on pack, adding the chopped chilli. When cooked spread out on to a tray and allow to cool
- Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stems
- Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold water
- Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juice
- Sauté the spinach leaves in butter and season with nutmeg
- Sauté the carrot and courgette ribbons in butter and seasoning
- 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
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