Cod in Horseradish Crust with Beetroot Juices


  • 6 tablespoons unseasoned fresh breadcrumbs
  • 2 teaspoons unsalted butter
  • 2 tablespoons grated white horseradish
  • 3 spring onions, finely chopped
  • ½ tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh flat leaf parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 300 ml/½ pint dry white wine
  • 4 cod fillets, about 175 g/6 oz each
  • salt and freshly ground black pepper

Beetroot Sauce

  • 5 beetroot, peeled, chopped and juiced in a centrifugal juicer
  • 1 tablespoon fresh lime juice
  • 4 tablespoons unsalted butter
  • 3 teaspoons snipped fresh chives


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 roast in a preheated oven at 200°C (400°F) Gas Mark 6 for about 1 hour, until tender. Set aside.

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 3 tablespoons of wine and process to a paste. Spread the top of each cod fillet with the mixture, then place in a roasting tin with the remaining wine and bake in a preheated oven at 200°C (400°F) Gas Mark 6, for 10 minutes. Brown under the salamander or a very hot grill, and season to taste.

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.

To Garnish

  • 50 ml/2 fl oz vegetable oil, for frying
  • 1 beetroot, thinly sliced on a mandolin, dried 1 hour at room temperature, then dusted with flour
  • 4 small beetroot, peeled, cut into wedges and brushed with oil