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One Side Sauteed Char With Red Beet Juice And Fingerling Potato Chips Recipe

by Global Cookbook

Ingredients

Juice from three large beets     Juice from one lime 1 Tbsp. butter     Salt to taste     Freshly-grnd black pepper to taste 1/2 Tbsp. extra virgin olive oil 2 bn spinach     Salt to taste     Freshly-grnd black pepper to taste

4 x skin-on char fillets - (6 ounce ea)     Salt to taste     Freshly-grnd black pepper to taste 1/2 Tbsp. extra virgin olive oil 2 x fingerling potatoes 2 c. canola oil     Salt to taste     Freshly-grnd black pepper to taste

Directions

1. Red Beet Juice: In a medium saucepan, combine red beet juice and lime juice and bring to a boil. Add in butter, salt and pepper. Reduce heat and simmer for 20 min. Remove from heat and set aside.
2. Spinach: Heat extra virgin olive oil in a large skillet over medium heat. Add in spinach and cook for 1 minute. Salt and pepper to taste.
3. Char: Season char fillets with salt and pepper on both sides. Heat extra virgin olive oil in a large saute/fry pan over medium heat. Place char, skin-side down, in pan and sear for 4 min.
4. Fingerling Potato Chips: Scrub potatoes and slice paper thin. Rinse sliced potatoes under running tap water for 5 min. Spread potato slices on a paper towel and pat dry.
5. Heat canola oil over high heat in a medium skillet. Add in potato slices to skillet and fry till golden, approximately 2 min.
6. Remove potatoes from oil and place on paper towels. Season with salt and pepper to taste.
7. To serve: Divide spinach into four equal parts, and put spinach in the bottom of four large bowls. Pour beet juice around the spinach. Place char on spinach and garnish with potato chips.
8. This recipe yields 4 servings.

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