Whitefish with leek risotto
4 servings
Ingredients
| Quantity | 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 |
Directions
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.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK