Paupiette of Sea Bass with a Korma Flavoured Basmati & Crayfish Stuffing
Served with carrot and courgette ribbons and a creamy korma sauce. For a richer flavour, cook the Basmati using chicken stock, and garnish with deep fried coriander.
Recipe by Stuart Fay, The Bell Inn, Horndon on the Hill
- Hard
- Serves 10
Method
Ingredients
Ingredients
- 250g Tilda Original Pure Basmati Rice
- 1 large onion, finely diced
- 3 garlic cloves, finely diced
- 150g mushrooms, botton, sliced
- Butter, to sauté
- ¼ tsp tumeric
- ¼ tsp cumin
- ½ 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
Method
-
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
-
For the Assembly - 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
-
Pile vegetable ribbons on top of sea bass and spoon the sauce around
