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Paupiette of Sea Bass

Paupiette of Sea Bass Recipe

  • 250g Tilda Original Pure Basmati Rice
  • 1 large onion, finely diced
  • 3 garlic cloves, finely diced
  • 150g mushrooms, botton, sliced
  • butter, to saut
  • tsp tumeric
  • tsp cumin
  • 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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