Cod in Horseradish Crust with Beetroot Juices

Name: Cod in Horseradish Crust with Beetroot Juices
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: salt and freshly ground black pepper; 4 cod fillets, about 175 g/6 oz each; 2 teaspoons unsalted butter; 6 tablespoons unseasoned fresh breadcrumbs; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh flat leaf parsley; 300 ml/½ pint dry white wine; 4 small beetroot, peeled, cut into wedges and brushed with oil; 5 beetroot, peeled, chopped and juiced in a centrifugal juicer; 3 teaspoons snipped fresh chives; 4 tablespoons unsalted butter; 50 ml/2 fl oz vegetable oil, for frying; ½ tablespoon chopped fresh rosemary leaves; 1 tablespoon fresh lime juice; 2 tablespoons grated white horseradish; 3 spring onions, finely chopped; 1 beetroot, thinly sliced on a mandolin, dried 1 hour at room temperature, then dusted with flour

Preparation info

Serves
4

Difficulty
Medium

Appears in

Great British Chefs 2

By Kit Chapman

Published 1995

About

Ingredients

6 tablespoons unseasoned fresh breadcrumbs
2 teaspoons unsalted butter
2

Europe
United Kingdom
Dinner
Pescatarian
England

Method

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