Seared Hake with Baby Potatoes and Green Sauce

Ingredients for Seared Hake with Baby Potatoes and Green Sauce

• 80ml fresh celery juice (from about 2 stalks)

• 1/3 cup fresh sorrel or coriander juice (from about 475ml , lightly packed)

• 2 teaspoons fresh leek juice (from about 1 dark-green leek top)

• 1 tablespoon white wine vinegar or lemon juice

• Koshersalt

• 450g peanut potatoes or baby potatoes (as small as possible)

• Koshersalt

• 45ml olive oil, divided, plus more for drizzling

• 110g pieces skin-on hake or cod fillet

• 4 spring onions, trimmed

• 80g plain Greek yoghurt

• Chervil or other tender herb sprigs (for serving)

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 spring onions. Cook, turning occasionally, until spring onions are charred in spots and are slightly softened, about 1 minute. Transfer to plate with fish.

Divide fish, yoghurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with spring onions and chervil.

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