Risotto of Cornish gurnard and smoked eel

  • serves 6
  • Easy

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.



  • butter 150g
  • onion 1, finely chopped
  • arborio rice 500g
  • white wine 300ml
  • light fish stock 1½ litres, simmering
  • gurnard 6 fillets
  • smoked eel fillets 100g, chopped into small pieces
  • lemon 1, zested and juiced
  • double cream 50ml
  • fresh horseradish 5cm piece, finely grated
  • chives 1 bunch, chopped


  • Step 1

    Melt the butter in a large heavy-based pan and cook the onion gently until soft but not coloured.

  • Step 2

    Add the rice and stir until the grains are well coated in butter. Add the wine, increase the heat and keep stirring until the wine has reduced by two thirds.

    Add the hot stock gradually, about 200ml at a time, stirring each addition in well, until the rice is just tender, about 20 minutes. You might need to add a little extra stock or water.

  • Step 3

    Stir the fish in gently for the last 5 minutes of cooking. Season and add the lemon zest and juice.

  • Step 4

    Whip the double cream with the grated horseradish and serve with the risotto. Just before serving, sprinkle with chopped chives.

Nutritional Information

  • Kcals 711
  • Carbs 69.4g
  • Protein 38.6g
  • Fat 31.2g
  • Salt 0.94g
  • Saturates 16.8g
  • Fibre 1.9g