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

Recipe Ingredients

		Red Beet Juice
		Juice from three large beets
		Juice from one lime
1 tablespoon	15ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
		Spinach
1/2 tablespoon	7.5ml	Olive oil
2		Spinach
		Salt - to taste
		Freshly-ground black pepper - to taste
		Char
4		Skin-on char fillets - (6 oz ea)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 tablespoon	7.5ml	Olive oil
		Fingerling Potato Chips
2		Fingerling potatoes
2 cups	474ml	Canola oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Red Beet Juice: In a medium saucepan, combine red beet juice and lime juice and bring to a boil. Add butter, salt and pepper. Reduce heat and simmer for 20 minutes. Remove from heat and set aside.

Spinach: Heat olive oil in a large skillet over medium heat. Add spinach and cook for 1 minute. Salt and pepper to taste.

Char: Season char fillets with salt and pepper on both sides. Heat olive oil in a large saute pan over medium heat. Place char, skin-side down, in pan and sear for 4 minutes.

Fingerling Potato Chips: Scrub potatoes and slice paper thin. Rinse sliced potatoes under running tap water for 5 minutes. Spread potato slices on a paper towel and pat dry.

Heat canola oil over high heat in a medium skillet. Add potato slices to skillet and fry until golden brown, approximately 2 minutes.

Remove potatoes from oil and place on paper towels. Season with salt and pepper to taste.

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.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9368) - from the TV FOOD NETWORK

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