1 cup Arborio rice
4 cups bottled clam juice or fresh or canned low-sodium chicken broth
4 anchovies finely chopped
1/2 teaspoon chopped fresh rosemary
1/2 teaspoon chopped fresh sage
4 7 oz pieces whitefish fillet
6 large Leeks, sliced into thin rounds
3 tablespoon lemon juice
1 tablespoon Dijon style mustard
1/3 cup 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 pepper mill. 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.
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