Sea Bass with Korma Flavoured Basmati & Crayfish Stuffing | Tilda Professionals
Served with carrot and courgette ribbons and a creamy korma sauce.
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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
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