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Whitefish with Leek Risotto Recipe
Serves 4 Ingredients: 1 cup arborio rice
4 cup bottled clam juice, or fresh or canned, low-sodium chicken broth
4 anchovies, finely chopped
1/2 tsp chopped fresh rosemary, or
1/4 tsp dried rosemary
1/2 tsp chopped fresh sage or 1/4 tsp died sage
4 7-oz pieces whitefish fillet, or bass fillet pieces
6 large leeks, sliced into thin rounds,
3 tbsp lemon juice
1 tbsp Dijon-style mustard
1/3 cup extra-virgin olive oil
Instructions: 1. Preheat oven to 350F.
2. Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish.
3. Cover and place in oven for 30 minutes.
4. Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up.
5. Give a turn of the peppermill.
6. Cover and replace in oven for 15 minutes.
7. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove.
8. Bring to a boil and cook until reduced by half.
9. Remove from heat and pour into a blender.
10. Put blender on medium speed and slowly drizzle in the oil.
11. To serve, arrange whitefish on a platter surrounding a mound of risotto.
12. Spoon a little sauce over the fish and serve the remainder on the side.
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