Seared Hake With Baby Potatoes And Green Sauce Recipes

SEARED HAKE WITH BABY POTATOES AND GREEN SAUCE

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.

HAKE IN GREEN SAUCE

Steps:

• Wash steaks and pat dry, then squeeze the lemon juice over them.
• In an earthenware casserole heat two or three tablespoons of olive oil. Brown the cloves of garlic in the oil, then remove them and keep them ready in a mortar.
• Fry the potato slices for two to three minutes, then remove the casserole from the heat while you add the flour with about half a cup of water and the bay leaf. Continue cooking for a few minutes until the potato is soft. At this point, season the steaks with salt and put them in, too, followed by the garlic and parsley which you have pounded together in the mortar with a few drops of water.
• Resume cooking, shaking the casserole over the heat occasionally. The dish will be ready in 20 to 30 minutes and is served in the casserole. The sauce will be light green and may be garnished with a sprinkling of fresh parsley at the last minute.

PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI

Steps:

• Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
• Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
• Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
• Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.

SEARED FISH WITH CRISPY POTATOES AND GREEN SAUCE

Steps:

• In a large saucepan, cover 2 pounds small red new potatoes (about 21) with cold water; season with coarse salt. Bring to a boil, reduce to a simmer, and cook just until tender when pierced with a paring knife, about 15 minutes. If saving for another day, drain and let cool; then cover and refrigerate for later use.
• Preheat oven to 475 degrees. Lightly oil a rimmed baking sheet. Smash each potato with the base of your palm and place on sheet. Drizzle with 2 tablespoons oil; season with salt and pepper. Roast until crisp, about 20 minutes.
• Make green sauce. Chop remaining mint and basil and 1 bunch fresh parsley leaves. In a bowl, combine with 1 garlic clove, minced, and 1 tablespoon chopped capers. Stir in 1 tablespoon fresh lemon juice and enough extra-virgin olive oil to coat; season with coarse salt and ground pepper. If saving for another day, cover and refrigerate for later use.
• Make roasted tomatoes. Reduce oven heat to 350 degrees. Halve 14 plum tomatoes. On 2 large rimmed baking sheets, arrange tomatoes, cut side up, and sprinkle with 1/2 teaspoon sugar. Bake until softened and edges are crinkled, about 1 hour. If saving for another day, let cool. Cover and refrigerate for later use.
• Meanwhile, score fish skin in a few places with a paring knife and season fillets with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add fish, skin side down, and cook until browned and crisp, 6 to 8 minutes. Reduce heat to medium; flip fish and cook until opaque throughout, 2 to 4 minutes. Serve fish with green sauce, potatoes, and tomatoes.

HAKE IN GREEN SAUCE

Steps:

• Make fish stock:
• Put fish bones or flap and tail in a 2-quart saucepan (set aside steaks or fillets) and add water, onion, parsley sprigs, and one third of garlic, then gently simmer, covered, 20 minutes. Pour through a fine-mesh or cheesecloth-lined sieve into a small bowl, pressing hard on solids and then discarding them (you will have about 1 cup stock).
• Cook fish:
• Pat fish dry and sprinkle with salt and pepper. Heat oil and remaining garlic in cazuela over low heat until garlic begins to sizzle. Add half of minced parsley and all of fish, skin sides up if fillets, then start gently swirling pot, holding onto both handles (it helps to plant your feet apart from each other) so fish moves slowly around edge of bottom of pot and oil laps over it. Cook fish, swirling pot, until bottom 1/2 inch of fish turns white, about 5 minutes. Carefully turn fish over and continue cooking, swirling pot and adding 1 or 2 tablespoons of stock every minute or two, until sauce is emulsified and fish is almost cooked through, about 10 minutes. (You will use about 1/2 cup stock.) Add peas and remaining minced parsley and cook, swirling pot, until peas are warm and fish is just cooked through, 3 to 5 minutes.