Whitefish with Leek Risotto
- 1 c Arborio rice
- 4 c Bottled clam juice
- Or fresh or canned
- Low-sodium chicken broth
- 4 Anchovies; finely chopped
- 1/2 ts Chopped fresh rosemary; -or-
- 1/4 ts Dried rosemary
- 1/2 ts Chopped fresh sage; -=or=-
- 1/4 ts Dried sage
- 4 7 oz pieces whitefish fillet
- Or bass fillet pieces
- 6 lg Leeks
- Sliced into thin rounds
- 3 tb Lemon juice
- 1 tb Dijon-style mustard
- 1/3 c Extra-virgin olive oil
PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary an
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, ski
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 i
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, arrang
whitefish on a platter surrounding a mound of risotto. Spoon a little sauce
over the fish and serve the remainder on the side.
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, ski
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 i
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, arrang
whitefish on a platter surrounding a mound of risotto. Spoon a little sauce
over the fish and serve the remainder on the side.
