Name: Seared Hake with Baby Potatoes and Green Sauce
Yield: 4 Servings
Ingredients: 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)

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Marcus Nilsson

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.

Recipe notes