Whitefish with leek risotto

Yield: 4 servings

Measure Ingredient
1 cup Arborio rice
4 cups Bottled clam juice or fresh or canned low-sodium chicken broth
4 Anchovies; finely chopped
½ teaspoon Chopped fresh rosemary; -OR- Dried rosemary
½ teaspoon Chopped fresh sage; -=OR=- Dried sage
4 7-oz pieces whitefish fillet or bass fillet pieces
6 larges Leeks sliced into thin rounds,
3 tablespoons Lemon juice
1 tablespoon Dijon-style mustard
⅓ cup Extra-virgin olive oil

PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish. Cover and place in oven for 30 minutes. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. Remove from heat and pour into a blender. Put blender on medium speed and slowly drizzle in the oil. To serve, arrange whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.


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