Whitefish With Leek Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Arborio rice,
4 cup: Bottled clam juice or fresh or canned low-sodium chicken broth,
4: Anchovies, finely chopped
1/2 tsp: Chopped fresh rosemary, -OR-
1/4 tsp: -Dried rosemary,
1/2 tsp: Chopped fresh sage, -=OR=-
1/4 tsp: -Dried sage,
4: 7-oz pieces whitefish fillet or bass fillet pieces,
6 large: Leeks sliced into thin rounds,
3 tbsp: Lemon juice,
1 tbsp: Dijon-style mustard,
1/3 cup: Extra-virgin olive oil,
Directions:
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 from luhu.jp
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 from luhu.jp