Recipe - One-Side Sauteed Char With Red Beet Juice

RED BEET JUICE
Juice from three large beets
Juice from one lime
1 tablespoon Butter
Salt and pepper (to taste)

SPINACH
One half tablespoon Olive oil
2 bn Spinach
Salt and pepper

CHAR
4 Sixounce fillets of char,
with skin on
Salt and pepper
One half tablespoon Olive oil

FINGERLING POTATO CHIPS
2 Fingerling potatoes
2 cup Canola oil
Salt and pepper (to taste)

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. Heat olive oil in a large skillet over medium
heat.

Add spinach and cook for 1 minute. Salt and pepper to taste.

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.

Scrub potatoes and slice paper thin.

Rinse cut or sliced up 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.

Yield: 4 servings

Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9368

Posted to MMRecipes Digest V4 #045 by "Ed Bauman" BIRCHCREEK@msn.com on
Feb 12, 97.