Preparation / Directions:
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.