Cod and beetroots

Baked beetroot:

Get 1 big piece of aluminium foil, put some fresh thyme on the bottom, put the beetroots, season it with salt and pepper and drizzle 1 tbsp olive oil. Wrap the beetroot with aluminium foil and bake in the oven 180ºC for 1 hour or until really soft.

Marinated beetroot discs:

Slice raw beetroot on the mandolin and then cut the discs with pastry or cookie cutter.
Marinate it with 1 tbsp olive oil, 2 tbsp white wine vinegar, salt and pepper..
Leave them on the side.

Peel the asparagus and make sure you peel it properly because you don’t wanna eat the woody edges.
Keep the top pieces for the garnish and the rest chopped for the sauce.

Asparagus and beetroot purée 1:

Put 1 tbsp canola oil and 100 g butter in the pot, add the asparagus and roast it for a few minutes.
Chopped the dill and put in the pot with 1 cup of water, season with salt and pepper, leave it to cook on medium heat until the asparagus will be soft.

Prepare the fish.
Check the bones and take them out with tweezer. Cut the portion out of the fillets. Season the cod with salt and pepper and lightly dust with plain flour.

In this time the beetroot cooked enough so take them out from the oven, peel it first and then but it half, and then cut the discs with pastry or cookie cutter and cut it half again.

Asparagus and beetroot purée 2:

Put the cooked asparagus in the blender, add beetroot trimming and bleach everything together for a few minutes.
Strain the sauce to get smooth texture and the sauce/puree is ready.

Sweet and sour asparagus:

Season 2 cups of water with salt, sugar and 3 tbsp white wine vinegar and bring to the boil, add the top of the asparagus and cook the asparagus for 1 - 2 minutes.

Cook the fish with 1 tbsp canola oil. Get colour on 1 side, flip it and put 100 g butter in and finish cooking.

Plating time … please see the video below:

Enjoy ….