MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Whitefish With Leek Risotto
 Categories: Fish, Seafood
      Yield: 4 Servings
 
      1 c  Arborio rice
      4 c  Bottled clam juice or
           - low-sodium chicken broth
      4    Anchovies; finely chopped
    1/2 ts Fresh rosemary;
           - chopped -OR-
    1/4 ts Dried rosemary
    1/2 ts Fresh sage;
           - chopped -OR-
    1/4 ts Dried sage
      4    Whitefish or bass fillets
           - (7 oz ea)
      6 lg Leeks;
           - sliced into thin rounds
      3 tb Lemon juice
      1 tb Dijon-style mustard
    1/3 c  Extra-virgin olive oil
 
  Preheat oven to 350 F. 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.
  
  Michael Roberts - Prodigy Guest Chefs Cookbook
 
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