| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Arborio rice |
| 4 Tasse | Bottled clam juice or fresh or canned low-sodium chicken broth |
| 4 | Anchovies; finely chopped |
| 1/2 Teelöffel | Chopped fresh rosemary; -Or |
| 1/4 Teelöffel | rosemary dried |
| 1/2 Teelöffel | Chopped fresh sage; -=Or= |
| 1/4 Teelöffel | sage dried |
| 4 | 7-oz pieces whitefish fillet or bass fillet pieces |
| 6 gross | Leeks sliced into thin rounds, |
| 3 Esslöffel | lemon juice |
| 1 Esslöffel | Dijon mustard |
| 1/3 Tasse | olive oil extra virgin |
|
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 peppermill. 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.
Michael Roberts - Prodigy Guest Chefs Cookbook
|
|
Anmerkungen zum Rezept:
|
