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1
Preheat the oven to 400F.
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2
Heat 2 tablespoons oil and the butter in a large skillet over medium heat.
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3
Add the leeks, shallots, garlic, and 1/8 teaspoon each salt and pepper.
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4
Cook, stirring, until the leeks and shallots are translucent, about 3 minutes.
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5
Spread into 2 9 x 13-inch baking dishes, dividing evenly.
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6
Top with the fish; season with salt and pepper.
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7
Set aside.
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8
Heat 1 tablespoon oil in the same skillet over medium heat.
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9
Add half of the mushrooms and 1/2 teaspoon salt.
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10
Raise heat to medium-high; cook, stirring, until tender, 3 to 5 minutes.
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11
Scatter the mushrooms over the fish.
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12
Repeat with the remaining oil and mushrooms and 1/2 teaspoon salt.
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13
Bake until the fish is cooked through, 18 to 20 minutes.
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14
Transfer to plates.
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15
Drizzle with chive oil.
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16
Serve with beet salad.
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17
Cook the chives in a small pot of boiling water until bright green, about 10 seconds.
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18
Drain; run under cold water.
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19
Pat dry.
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20
Put the chives in a blender.
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21
With the machine running, add the oil in a slow stream; puree.
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22
Let stand 1 hour.
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23
Strain through a damp cheesecloth-lined sieve; discard the solids.
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24
Preheat the oven to 400F.
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25
Drizzle the beets with 1/4 cup oil on a rimmed baking sheet; season with salt and pepper.
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26
Cover with foil.
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27
Bake until tender, about 65 minutes.
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28
Let cool.
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29
Rub off the skins with paper towels; discard the skins.
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30
Cut into wedges.
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31
Put the golden and red beets into separate bowls.
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32
Whisk the vinegar and remaining oil in a small bowl; season with salt and pepper.
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33
Drizzle the beets in the bowls with dressing.
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34
Season with salt and pepper, if desired.
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35
Toss together just before serving.
