Whitefish with Leek Risotto
Submitted by Wandalynn
Oven-baked risotto cooked in clam juice with anchovies and herbs, topped with flaky whitefish and silky leeks, then drizzled with a lemony Dijon vinaigrette. No stirring required.
YIELD
4 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsRisotto without the endless stirring? Sign me up.
This clever oven method lets arborio rice simmer away in clam juice with chopped anchovies, rosemary, and sage while you prep everything else.
Sliced leeks and whitefish fillets go right on top for the final stretch, so the fish steams gently while the rice drinks up all that briny goodness underneath.
The real kicker is the sauce: clam juice reduced with lemon and Dijon, then blended with a slow drizzle of extra-virgin olive oil until it’s glossy and punchy. Spoon it over the fish and watch people’s eyes go wide.
This is a one-dish dinner that looks and tastes like you spent hours in the kitchen.
Chef Tips
- The anchovies melt completely into the rice during baking. They add deep umami, not fishiness, so don’t skip them.
- Use the white and light green parts of the leeks only. Slice them thin and rinse well to remove any hidden grit.
- Blend the sauce on medium speed and drizzle the olive oil in very slowly. Rushing it will leave you with a broken, oily mess instead of a smooth emulsion.
Ingredients
Directions
PREHEAT OVEN TO 350℉ (180℃).
Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9×12 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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