Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

Name: Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche
Ingredients: 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 crème fraîche (recipe follows); 2 tablespoons super-good extra-virgin olive oil, for drizzling; Kosher salt and freshly ground black pepper; 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 crème fraîche; 1 tablespoon prepared horseradish; 1/4 cup heavy cream; Kosher salt and freshly ground black pepper

January 24, 2012

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. And to make a more hearty meal, serve some beluga lentils on the side (see page 331).

Recipe notes

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