Whitefish with Leek Risotto

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.