Whitefish With Leek Risotto

Recipe Ingredients

1 cup	160g / 5.6oz	Arborio rice
4 cups	948ml	Bottled clam juice - or fresh or canned
		Low-sodium chicken broth
4		Anchovies - finely chopped
1/2 teaspoon	2.5ml	Chopped fresh rosemary - -or-
1/4 teaspoon	1.3ml	- dried rosemary
1/2 teaspoon	2.5ml	Chopped fresh sage - -=or=-
1/4 teaspoon	1.3ml	- dried sage
4		Whitefish fillet - or bass fillet piece
6		Leeks - sliced into thin (large) rounds
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Dijon-style mustard
1/3 cup	78ml	Extra-virgin olive oil

Recipe Instructions

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.

Source:
Carol Flynn

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