Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes

It’s that time of year when winter seems to be letting go of its grasp upon the terrain. The daylight sojourns longer and the trees aren’t wrapped in a constant blanket of snow. It’s that time when you start to anticipate an early spring, even though you know full well winter is not quite ready to say its farewells. And like a passionate game of tug-a-war, you go back and forth between the stronghold of winter and the up and coming burst of spring.

Instead of serving up a hot lapskus/stew or heartier fare, the plate yearns for something which resembles a longing for spring, but yet still understands its place in the winter. And this salad – a warm & substantial salad – does just that. With fish and almond potatoes from northern Norway at its center, it is dressed up in simple greens, seared radishes and fresh dill. A salad befitting of both seasons. Something to bring harmony to the in-between.  Simple, yet complex. Elegant, yet rustic. Light, yet satisfying.

Sometimes simplicity is the order of the day. And sometimes simplicity can look deceiving. This dish, for example, is full of color, and a myriad of tastes, but it’s easy to make, and better yet, everything cooks in the same pan. Building flavor upon flavor. Texture upon texture. It’s a dish that will wow and impress any at your table.

Pan-Seared Fish & Radish Salad with Slow-Fried Potatoes

Serves 4  (inspired from Chris Kiyuna’s Garlicky Clams)  

Ingredients:

• 500g almond potatoes (mandelpoteter), halved lengthwise
• 4 garlic cloves, with skins on
• 2 tsp black peppercorns
• 1 tsp salt
• 1 ½ cup of olive oil
• 2 garlic cloves, minced
• 1 shallot, finely chopped
• Couple sprigs of fresh thyme
• 4-6 filets of white fish
• Sea salt
• 12 radishes, halved
• Mixed salad greens
• Handful of dill, roughly chopped

Dressing:

• 2 Tb sherry vinegar
• 2Tb reserved olive oil from pan
• 1 shallot, finely chopped
• 1 Tb chopped walnuts
• Pinch of chopped thyme
• Salt & pepper

Pour the olive oil in a 10-inch frying pan and add the garlic cloves with skins (extra nutrients), black peppercorns, and salt and combine. Place the potatoes in the oil, cut side down, and bring to a simmer. Cook over medium-low heat for about 25 minutes. Turn the potatoes and cook for another 10 minutes or so until they are tender enough to easily put a sharp knife through, but not falling apart. Remove the potatoes from the pan, and place on a plate with a paper towel to catch any excess oil.

Add the minced garlic and shallot to the pan. Cook, turning occasionally, until softened, 3-5 minutes. Add the thyme sprigs and cook for 30 seconds. Place the fish filets in the pan and season the tops with sea salt. Cook for 3-4 minutes without moving the filets, then gently turn them, season again with salt and cook for another 3-4 minutes or until the filets flake easily and are opaque in the middle (you may find you need to decrease or increase the cooking time, depending on the thickness of the fish). Transfer to a dish.

Add the halved radishes to the pan, cut side down. Sauté for 3-5 minutes, until they are slightly browned on the bottom.

While the radishes are sautéing, whisk together the vinegar, oil from the pan, chopped shallot, walnuts and thyme in a small bowl. Season with salt and a little pepper to taste.

Distribute the potatoes & radishes among 4 plates. Add mixed salad leaves in the gaps and top with a filet. Spoon the dressing over each filet, top with the chopped dill and serve immediately.