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One-side Sauteed Char With Red Beet Juice

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CATEGORY CUISINE TAG YIELD
Tvfn 4 Servings

INGREDIENTS

Juice from three large beets
Juice from one lime
1 T Butter
Salt and pepper, to taste
1/2 T Olive oil
2 Spinach
4 Six-ounce fillets of char
with skin on
2 Fingerling potatoes
2 c Canola oil

INSTRUCTIONS

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 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.
Yield: 4 servings  Recipe by: CHEF DU JOUR MARCUS SAMUELSSON SHOW
#DJ9368  Posted to MM-Recipes Digest V4 #045 by "Ed Bauman"
<BIRCHCREEK@msn.com> on Feb 12, 97.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1029
Calories From Fat: 1006
Total Fat: 113.8g
Cholesterol: 7.6mg
Sodium: 256.2mg
Potassium: 464.7mg
Carbohydrates: 5.1g
Fiber: 2g
Sugar: 1.5g
Protein: 2.2g


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