Instructions: PREHEAT OVEN TO 350F. Place rice, 3 cups clam juice, anchovies, rosemary an 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, ski side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard i 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, arrang whitefish on a platter surrounding a mound of risotto. Spoon a little sauce over the fish and serve the remainder on the side.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.