Herb-Crusted Cod Recipe with Parsnip Purée - Great British Chefs

Ingredients

• 6 cod fillets, around 110g pieces, skinned and pin-boned
• 3 slices of stale bread
• 1 handful of parsley leaves
• 1 handful of chervil leaves
• 1 handful of tarragon leaves
• 1 handful of dill, stalks removed
• 1/2 garlic clove, peeled
• 50g of salted butter
• 2 tbsp of creamed horseradish
• salt
• pepper
• 450g of parsnip, peeled and diced into small pieces
• 275ml of single cream
• nutmeg, freshly grated
• 6 baby carrots
• 1 knob of butter