Photo: Priscilla Du Preez
Paupiette of Sea Bass
19 ingredients
Serves 10
openrecipes
Paupiette of Sea Bass with a Korma Flavoured Basmati and Crayfish Stuffing, served with Carrot and Courgette Ribbons and a Creamy Korma Sauce http://www.tilda.com/foodservice/recipes
Estimated Nutrition (whole recipe, rough)
934
Calories
34g
Protein
54g
Fat
82g
Carbs
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Crayfish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes