- STEP 1
SautÃÂé onion with garlic and sliced button mushrooms in a little butter, without colouring
- STEP 2
Add the spices, then the stock and reduce by half
- STEP 3
Add the coconut cream and almonds and check seasoning
- STEP 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 cool
- STEP 5
Mix the cooked and cooled rice with the crayfish and fill the sea bass fillets, securing with a few chive stems
- STEP 6
Blanch ribbons of carrot and courgette in salted boiling water until just soft and refresh in ice cold water
- STEP 7
Cook sea bass until just firm in a hot oven. Season and add a squeeze of lemon juice
- STEP 8
Sauté the spinach leaves in butter and season with nutmeg
- STEP 9
Sauté the carrot and courgette ribbons in butter and seasoning
- STEP 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
