Gurnard Baked Rice and Aioli Recipe

Name: Gurnard Baked Rice and Aioli Recipe
Ingredients: 1 gurnard, filleted and pin boned (ask your fishmonger to do this) – keep the bones and any trim for the stock; 1 lemon, cut into wedges, to serve; fresh parsley, chopped, to serve; 1 pinch of paprika, to serve; olive oil, for frying; 1 onion, finely sliced; 2 bay leaves; 1 bulb of fennel, sliced; 1 red chilli; 2l fish stock, good quality; 1 pinch of saffron; sea salt; freshly ground black pepper; 2 egg yolks; 1 lemon, juiced; 1 garlic clove, finely grated; 200ml of olive oil; 1 onion, finely chopped; 4 garlic cloves, finely chopped; 1 green pepper, deseeded and diced; 1 large tomato, ripe, diced; 125ml of white wine; 220g of bomba rice, or arborio rice

www.greatbritishchefs.com

This beautiful fish and rice dish from George Ryle is perfect for sharing between two. The rice is cooked in wine and a fantastic fish stock made from the bones of the gurnard, with the fillets sat...

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Ingredients

1 gurnard, filleted and pin boned (ask your fishmonger to do this) – keep the bones and any trim for the stock
1 lemon, cut into wedges, to serve
fresh parsley, chopped, to serve
1 pinch of paprika, to serve
olive oil, for frying
1 onion, finely sliced
2 bay leaves
1 bulb of fennel, sliced
1 red chilli
2l fish stock, good quality
1 pinch of saffron
sea salt
freshly ground black pepper
2 egg yolks
1 lemon, juiced
1 garlic clove, finely grated
200ml of olive oil
1 onion, finely chopped
4 garlic cloves, finely chopped
1 green pepper, deseeded and diced
1 large tomato, ripe, diced
125ml of white wine
220g of bomba rice, or arborio rice