How Readers Made Seared Hake with Baby Potatoes and Green Sauce, Bon Appétit's April 2014 Cover
We know you guys are really into chicken (specifically boneless, skinless chicken breasts), but we were hoping our April 2014 cover would get you to step up your fish game. Perhaps because it's such a striking dish, or because, upon reading the recipe, you realized the "green sauce" is really a green juice—and who doesn't like green juice? Whatever the reason, you tried your hands at the pro-level Seared Hake with Baby Potatoes and Green Sauce, and—not surprisingly—to pretty impressive results. Here's how it came out in your kitchens.
1/5Foxes Love Lemons
"I totally crushed on the cover of Bon Appétit this month. In one image, one headline, one cover, it summed up what I aim to do with this blog – teach people how to cook restaurant-quality food at home. I was already in love with this beautiful plate of healthy food, but when I realized I could pull it all together in less than 20 minutes? Even bigger crush." Check it out at Foxes Love Lemons
2/5M's Belly
"While we both did not care particularly for this recipe, I will state, however, I learned two things: 1. You can make veggie juice at home without a juicer 2. Chive blossoms are edible." Check it out at M's Belly
3/5Everything But the Kitchen
"The assembled plate started with crispy skin as a shell for the full-bodied hake fillet interior. It flaked into something I’ve never tasted before: a whole new green sauce world. The celery delivered a foundational grassy background, while the herby cilantro and leek juice built a floral spring flavor park. Rich yogurt tang linked up perfectly with the lightly acidic vinegar element, and a gloss of olive oil introducing smooth potato texture made way for a final refreshing parsley garnish. Maybe the cleansing feeling that followed won’t cure my allergies, but at least it provided a moment of delicious sinus renewal." Check it out at Everything But the Kitchen
4/5Katherine Lough
"When I saw the cover of this months issue I had to make it!! I made it with striped sea bass and garnished it with curly parsley (reppin' that 70's garnish)." Check it out at Katherine Lough
