Mediterranean gurnard risotto

Roast the celery, carrot, onion and gurnard carcasses in a dry oven at 190°C/374°F for about 20 to 30 minutes. They should be golden brown. 

Now transfer the roasted carcasses and vegetables to a pan, bring to temperature and deglaze with dry white wine. Once the alcohol has evaporated, add the tomato paste and cold water, or rather, ice.

Let it simmer for about 4 to 5 hours and add water if necessary. Then strain through a fine-mesh strainer to create a gel.

Toast the rice in a saucepan with a little oil and cook it with pre-prepared fish stock.

Season with salt and pepper. Once the rice is cooked, turn off the flame and add the Grana Padano and butter. Mix well until creamy.

At the base of the plate lay the risotto and garnish with gurnard sashimi seasoned with a little salt and pepper and a small grating of lime. Add the gel prepared earlier with the addition of a pinch of agar agar.