BABY GREEN MIX RECIPES

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SEARED HAKE WITH BABY POTATOES AND GREEN SAUCE RE…



Seared Hake with Baby Potatoes and Green Sauce Re… image

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Provided by JJ Goode

Yield 4 Servings

Number Of Ingredients 12

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 fresh 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-oz. pieces skin-on hake or cod fillet
4 scallions, trimmed
½ cup plain Greek yogurt
Chervil or other tender herb sprigs (for serving)

Steps:

  • Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
  • DO AHEAD: Green juice without vinegar can be made 6 hours ahead. Cover and chill. Stir in vinegar just before serving.
  • 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 Tbsp. oil, then season with salt.
  • Meanwhile, heat 1 Tbsp. 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 Tbsp. 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.

SEARED HAKE WITH BABY POTATOES AND GREEN SAUCE RE…



Seared Hake with Baby Potatoes and Green Sauce Re… image

The balance of this green sauce is all in the mix. Sorrel is citrusy and bright, but can be quite sharp. Celery is cooling, and the leeks deliver structure, heat, and body.

Provided by JJ Goode

Yield 4 Servings

Number Of Ingredients 12

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 fresh 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-oz. pieces skin-on hake or cod fillet
4 scallions, trimmed
½ cup plain Greek yogurt
Chervil or other tender herb sprigs (for serving)

Steps:

  • Combine celery juice, sorrel juice, leek juice, and vinegar in a small bowl; season with salt and more vinegar, if desired.
  • DO AHEAD: Green juice without vinegar can be made 6 hours ahead. Cover and chill. Stir in vinegar just before serving.
  • 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 Tbsp. oil, then season with salt.
  • Meanwhile, heat 1 Tbsp. 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 Tbsp. 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.

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