SEARED HAKE WITH BABY POTATOES AND GREEN SAUCE

Seared Hake with Baby Potatoes and Green Sauce image

Provided by Ignacio Mattos

Yield Makes 4 servings

Number Of Ingredients 12

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1/3 cup fresh celery juice (from about 2 stalks)
1/3 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
Kosher salt
1 pound peanut potatoes or baby potatoes (as small as possible)
Kosher salt
3 tablespoons olive oil, divided, plus more for drizzling
4 4-ounce pieces skin-on hake or cod fillet
4 scallions, trimmed
1/2 cup plain Greek yogurt
Chervil or other tender herb sprigs (for serving)

Steps:

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.
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.
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.
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.
Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.