I have never really liked beetroot but the colour is so beautiful that I felt I must use it somehow. I have to admit that this thick red sauce flavoured with mustard and aromatic fresh ginger goes very well with the plain cod fillets.
Salt and pepper the fish and lay it on the bottom of a buttered shallow ovenproof dish. Put a dot of butter on each slice of fish, cover dish with foil and
Melt the butter in a saucepan and take off the heat. Stir the chopped beetroot and ginger into the butter and stir in the flour. Heat the wine, water and lemon juice and stir it into the saucepan with the beetroots. Bring to the boil and simmer for 3–4 minutes stirring once or twice. Whizz it up in a liquidiser or put through a Mouli until smooth. Add salt, black pepper to taste. Re-heat the sauce if necessary adding any juice from the baked fish and stir in the chopped parsley. Pour sauce all over the slices of fish and spoon over
© 1976 Josceline Dimbleby. All rights reserved.