Paupiette of Sea Bass

Method

• 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