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Ingredients
  • subheading: RISOTTO:
  • olive oil
  • 1 onion, diced
  • ½ fennel , diced
  • 2 celery sticks, diced
  • 2 garlic cloves, sliced
  • 150g of chestnut mushrooms , sliced
  • 1 knob of butter
  • 200g of risotto rice
  • 150ml of white wine
  • salt
  • pepper
  • subheading: FISH STOCK:
  • 1 grey mullet, (around 1 kg)
  • 1 celery stick
  • 1 onion, diced
  • ½ fennel , sliced
  • 2 garlic cloves, sliced
  • 1 bay leaf
  • 1 sprig of thyme
  • ¼ tsp black peppercorns
  • ¼ coriander seeds
  • subheading: TO FINISH:
  • 100g of peas
  • 150g of crayfish tails, cooked and peeled
  • 80g of butter
  • 12 frog legs
  • Parmesan , grated (optional)
Steps
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