To make the garnish, heat the oil in a pan, add the floured beetroot slices, fry until crisp, then drain on kitchen paper. Brush the beetroot wedges with oil, and
To make the beetroot sauce, boil the beetroot juices until reduced by half, add the lime juice and stir in the butter. Season and keep warm. Add the chives just before serving.
Mix the breadcrumbs, butter, horseradish, spring onions and herbs in a food processor, add
To serve, place the cod on heated dinner plates, spoon the beetroot sauce around, and garnish with the roasted beetroot wedges and fried beetroot crisps.
© 1995 Kit Chapman. All rights reserved.