Green juice without vinegar can be made 6 hours ahead. Cover and chill. Stir in vinegar just before serving.
Recipe information
Yield
Makes 4 servings
Ingredients
Green Sauce:
Fish, potatoes, and assembly:
Preparation
For green sauce:
Step 1
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.
For fish, potatoes, and assembly:
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Divide fish, yogurt, and potatoes among shallow bowls. Spoon green sauce around and drizzle with oil. Top with scallions and chervil.
