Whitefish With Leek Risotto

Ingredients

120 gr arborio rice
950 ml bottled clam juice
4 anchovies
1 gr rosemary
1 gr sage
90 gr whitefish fillet
6 slices leeks
45 ml lemon juice
16 ml dijon-style mustard
80 ml extra-virgin olive oil
700 ml clam juice
9 by
12 baking dish

Instructions

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.