| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Fish, Seafood, Main dish |
1 |
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 |
INSTRUCTIONS
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.
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