Whitefish with Risotto
Recipe Link: http://recipes.wenzel.net/newsite/ Yield: 4 servings
1 cup Arborio rice
4 cup Vegetable broth
1/4 tsp dried rosemary
1/4 tsp dried sage
1/2 tsp chopped fresh parsely (fresh is best)
1/4 tsp dried thyme
4 7-oz pieces whitefish fillet
6 Leeks, sliced into thin rounds
3 Tbs Lemon juice
1 Tbs Dijon-style mustard
1/3 cup Extra-virgin olive oil
Fresh Black pepper, to taste
Preheat oven to 350 degrees F.
Place rice, 3 cups broth, parsely, sage, rosemary, and thyme (sound like a Simon and Garfunkle song to you too?!) in a 9x12-inch 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. Lightly pepper, cover, and replace in oven for 15 more minutes, turning once.
Meanwhile, combine remaining broth, 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. On medium speed, 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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