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 Risotto of Cornish gurnard and smoked eel recipe | olivemagazine
butter, risotto rice, seafood stock, horseradish, chives, lemon, onion, eel, white wine, double cream
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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