Recipe: Sauteed Halibut with Arugula, Roasted Beets, and Horseradish Creme Fraiche

SAUTEED HALIBUT WITH ARUGULA, ROASTED BEETS,
AND HORSERADISH CREME FRAICHE

"The colored beets and bright green arugula in this dish make for a visually stunning presentation. The sweet roasted beets marinated in lemon vinaigrette play off the pure white fish and horseradish cream. Look for a few different types of beets, such as golden beets and Chioggia beets, and dress them separately, so the dark ones don't bleed their juices onto the lighter ones. In the spring, you could make this dish with wild salmon."

NOTE
Season the fish with lemon zest and herbs, roast the beets, and make the vinaigrette and horseradish cream in advance. When it's time for dinner, all you'll have to do is saut the fish and dress the beets.

6 halibut fillets, 5 to 6 ounces each
1 lemon, zested
1 tablespoon thyme leaves
2 tablespoons coarsely chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
4 ounces arugula, cleaned
Roasted beets with horseradish cr me fra che (recipe follows)
2 tablespoons super-good extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight.

Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature.

Heat a large saut pan over high heat for 2 minutes. (Depending on the size of your pan, you may need to cook the fish in batches or in two pans.) Season the fish on both sides with salt and pepper. Swirl the regular extra-virgin olive oil into the pan and wait 1 minute. Carefully lay the fish in the pan, and cook 3 to 4 minutes, until it's lightly browned. Turn the fish over, lower the heat to medium-low, and cook a few more minutes, until it's almost cooked through. Be careful not to overcook the fish. When it's done, the fish will begin to flake and separate a little, and the center will still be slightly translucent. Remember, the halibut will continue to cook for a bit once you take it out of the pan.

Scatter half of the arugula over a large platter. Arrange the beets on top, and drizzle with half the horseradish cream. Tuck the rest of the arugula among the beets, so you can see the beets peeking through. Nestle the fish in the salad, and spoon a little horseradish cream over each piece. Drizzle the whole dish with the super-good olive oil and a big squeeze of lemon.

ROASTED BEETS WITH HORSERADISH CREME FRAICHE

4 bunches different-colored beets
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon diced shallot, plus 1/4 cup sliced shallots
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoons red wine vinegar
2 1/2 teaspoons lemon juice
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1/4 cup heavy cream
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Cut off the beet greens, leaving 1/2 inch of the stems still attached. (You can save the leaves for sauteing later-they are delicious!) Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt.

Place the beets in a roasting pan with a splash of water in the bottom. Cover the pan tightly with foil, and roast for about 40 minutes, until they're tender when pierced. (The roasting time will depend on the size and type of beet.) When the beets are done, carefully remove the foil. Let cool, and peel the beets by slipping off the skins with your fingers. Cut them into 1/2-inch-thick wedges.

While the beets are in the oven, combine the diced shallot, both vinegars, 2 teaspoons lemon juice, and 1/4 teaspoon salt in a small bowl, and let sit 5 minutes. Whisk in the 1/2 cup olive oil. Taste for balance and seasoning.

Whisk the cr me fra che and horseradish together in a small bowl. Stir in the heavy cream, remaining 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and a pinch of pepper.

Toss the beets and sliced shallots with the vinaigrette. (If you're using different-colored beets, dress each color in a separate bowl so the colors don't bleed.) Season with 1/4 teaspoon salt and a pinch of freshly ground black pepper, and toss well. Taste for balance and seasoning.

Excerpted from Sunday Suppers at Lucques by Suzanne Goin with Teri Gelber
Copyright 2005 by Suzanne Goin. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.