Seared Hake with Baby Potatoes and Green Sauce

Ingredients

• 1/3 cup fresh celery juice (from about 2 stalks)
• 1/3 cup fresh sorrel or cilantro juice (from about 2 cups, lightly packed)
• 2 teaspoons fresh leek juice (from about 1 dark-green leek top)
• 1 tablespoon white wine vinegar or lemon juice
• Kosher salt
• 1 pound peanut potatoes or baby potatoes (as small as possible)
• Kosher salt
• 3 tablespoons olive oil, divided, plus more for drizzling
• 4 4-ounce pieces skin-on hake or cod fillet
• 4 scallions, trimmed
• 1/2 cup plain Greek yogurt
• Chervil or other tender herb sprigs (for serving)

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