Risotto of Cornish gurnard and smoked eel recipe | olivemagazine
A Cornish classic, gurnard fillet (or 'sea robin') and smoked eel bring out the flavour of this creamy risotto cooked in white wine. Serve with double cream, horseradish and chives.
Ingredients
- 150g butter
- 1 onion finely chopped
- 500g arborio rice
- 300ml white wine
- 1½ litres light fish stock simmering
- 6 fillets gurnard
- 100g smoked eel fillets chopped into small pieces
- 1 lemon zested and juiced
- 50ml double cream
- 5cm piece fresh horseradish finely grated
- 1 bunch chives chopped
More Like This
Gurnard Baked Rice and Aioli Recipe - Great British Chefs
greatbritishchefs.com
Emilia-Romagna-Style Eel Risotto | Saveur
saveur.com
Cornish crab risotto with saffron & clotted cream
roddas.co.uk
Sea Urchin Risotto | gourmed.net
gourmed.net
Recipes - Seafood NZ
seafood.co.nz
Eel risotto | Francesco Vincenzi | Chef Recipes | Reporter Gourmet S.r.l.
reportergourmet.com
Roasted Eel Recipe - Great Italian Chefs
greatitalianchefs.com
Recipes - Seafood NZ
seafood.co.nz