Seared Hake with Baby Potatoes and Green Sauce
Seared Hake with Baby Potatoes and Green Sauce is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Juice each ingredient separately.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionJuice 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.