Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Arborio rice 1/4 ts -Dried sage
4 c Bottled clam juice 4 7-oz pieces whitefish fillet
- or fresh or canned - or bass fillet pieces
- low-sodium chicken broth 6 lg Leeks
4 Anchovies; finely chopped - sliced into thin rounds,
1/2 ts Chopped fresh rosemary; -OR- 3 tb Lemon juice
1/4 ts -Dried rosemary 1 tb Dijon-style mustard
1/2 ts Chopped fresh sage; -=OR=- 1/3 c 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.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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