Chris Golding Makes Sumac Marinated Stone Bass with Beetroot Risotto

Posted on October 22, 2011

Chris Golding, the head chef of London's Galoupet, makes Sumac Marinated Stone Bass with Beetroot Risotto in this video from the Guardian. Golding says stone bass is a sustainable fish and a great alternative to sea bass.

Golding warns that timing is crucial with this dish - the fish and risotto must come together at the same time. You can find the recipe on The Guardian. The beetroot risotto is very colorful.