Risotto of Cornish gurnard and smoked eel recipe
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.
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Cooking tools:
- Microplane
- Kitchen scale
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
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- Mixing bowl
- Whisk
- Ladle
- Serving bowl
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
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