Paupiette Of Sea Bass
Indulge in a culinary adventure with this exquisite stuffed sea bass recipe. Flavorful Tilda Original Pure Basmati Rice combined with succulent crayfish creates a delightful filling for tender sea bass fillets. The dish is elegantly presented with blanched carrot and courgette ribbons, accompanied by a fragrant korma sauce. A harmonious blend of textures and flavors awaits in this sophisticated seafood creation.
— Constant Cookbook
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
Instructions
- SautÃÂé 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
Yield
Serves 10
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