Seared Hake with Baby Potatoes and Green Sauce
A elegant seafood dish featuring crispy-skinned hake served with tender baby potatoes and a vibrant green sauce made from fresh celery, sorrel, and leek juice. Accompanied by charred scallions and creamy Greek yogurt for a balanced, restaurant-quality meal.
Ingredients
- •⅓ cup fresh celery juice (from about 2 stalks)
- •⅓ cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed)
- •2 teaspoons fresh leek juice (from about 1 dark-green leek top)
- •1 tablespoon white wine vinegar or lemon juice
- •to taste Kosher salt
- •1 pound peanut potatoes or baby potatoes (as small as possible)
- •to taste Kosher salt
- •3 tablespoons olive oil, divided, plus more for drizzling
- •4 pieces 4-ounce pieces skin-on hake or cod fillet
- •4 whole scallions, trimmed
- •½ cup plain Greek yogurt
- •to taste Chervil or other tender herb sprigs (for serving)
Cooking Instructions
- 1.
Juice each ingredient separately. Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
10 min
- 2.
Place potatoes in a medium saucepan and add water to cover; season with salt. Bring to a boil, reduce heat, and simmer until tender, 10-15 minutes; drain and return to saucepan. Toss potatoes with 1 tablespoon oil, then season with salt.
15 min
- 3.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season fish with salt and cook, skin side down, until very crisp, about 4 minutes. Turn fish and cook until just cooked through, about 2 minutes longer. Transfer to a plate.
6 min
- 4.
Heat remaining 1 tablespoon oil in same skillet and add scallions. Cook, turning occasionally, until scallions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish.
1 min
- 5.
Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.
3 min
