Whitefish with leek risotto
Yield: 4 Servings
Ingredients:
- 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
Instructions:
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.
