Cod in Horseradish Crust with Beetroot Juices from Great British Chefs 2 by Antony Worrall Thompson

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

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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...

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Ingredients

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