Paupiette of Sea Bass with a Korma-flavored Basmati & Crayfish Stuffing
Served with carrot and zucchini ribbons and a creamy korma sauce. For a richer flavor, cook the Basmati using chicken stock, and garnish with deep-fried cilantro.
Recipe by Stuart Fay, The Bell Inn, Horndon on the Hill
- Hard
- Serves 10
Method
Ingredients
Ingredients
- 1 cup Tilda Original Pure Basmati Rice
- 1 large onion, finely diced
- 3 garlic cloves, finely diced
- 3/4 cup mushrooms, button, sliced
- Butter, to sauté
- ¼ tsp tumeric
- ¼ tsp cumin
- 17 3/4 ounces fish stock
- 1 cup creamed coconut
- 1 cup ground almonds
- ½ cup flaked almonds
- 1 red chilli, de-seeded and finely chopped
- 1 cup crayfish, rinsed and drained
- 10 fillets of sea bass, scaled and pin boned
- Chive stems, blanched
- 2 large zucchini, 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
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Add the spices, then the stock and reduce by half
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Add the coconut cream and almonds and check seasoning
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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
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Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stems
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Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold water
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For the Assembly - Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juice
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Sauté the spinach leaves in butter and season with nutmeg
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Sauté the carrot and courgette ribbons in butter and seasoning
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Re-heat the korma sauce
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Place spinach in the centre of a warm plate
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Position sea bass on top of spinach
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Pile vegetable ribbons on top of sea bass and spoon the sauce around
