Whitefish With Leek Risotto

* Exported from MasterCook II *

WHITEFISH WITH LEEK RISOTTO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Fish Seafood
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Arborio rice
4 cups Bottled clam juice
or fresh or canned
low-sodium chicken broth
4 Anchovies -- finely chopped
1/2 teaspoon Chopped fresh rosemary -- -OR-
1/4 teaspoon Dried rosemary
1/2 teaspoon Chopped fresh sage -- -=OR=-
1/4 teaspoon Dried sage
4 7 oz pieces whitefish fillet
or bass fillet pieces
6 lg Leeks
sliced into thin rounds
3 tablespoon Lemon juice
1 tablespoon Dijon-style mustard
1/3 cup Extra-virgin olive oil

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.





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