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