Whitefish with Leek Risotto
Yield
4 servingsPrep
15 minCook
1 hrsReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
arborio (short-grain) rice
|
|
| 4 | cups |
clam juice
|
*
|
| 4 | each |
anchovy fillets
chopped |
*
|
| ½ | teaspoon |
rosemary leaves
chopped |
|
| ¼ | teaspoon |
rosemary leaves
|
|
| ½ | teaspoon |
sage
chopped |
*
|
| ¼ | teaspoon |
sage
dried |
*
|
| 4 | each |
whitefish
|
* |
| 6 | large |
leeks
sliced |
*
|
| 3 | tablespoons |
lemon juice
|
|
| 1 | tablespoon |
dijon mustard
|
|
| ⅓ | cup |
olive oil, extra-virgin
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
arborio (short-grain) rice
|
|
| 946 | ml |
clam juice
|
*
|
| 4 | each |
anchovy fillets
chopped |
*
|
| 2.5 | ml |
rosemary leaves
chopped |
|
| 1.3 | ml |
rosemary leaves
|
|
| 2.5 | ml |
sage
chopped |
*
|
| 1.3 | ml |
sage
dried |
*
|
| 4 | each |
whitefish
|
* |
| 6 | large |
leeks
sliced |
*
|
| 45 | ml |
lemon juice
|
|
| 15 | ml |
dijon mustard
|
|
| 79 | ml |
olive oil, extra-virgin
|
|
Directions
PREHEAT OVEN TO 350℉ (180℃).
Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9x12 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.
