To make the stock base, place the fish skins in a large saucepan, add water to just cover the skins, bring to the boil and cook for about 45 minutes.
To make the parsley sauce, reduce the stock by half. Leave to cool.
Blanch parsley in boiling salted water then refresh in iced water. Squeeze all the water from the parsley leaves then place in a blender along with the stock. Blitz until smooth then add apple juice, grated horseradish to taste, salt, cayenne then finally the olive oil.
Blanch the sea beet leaves in boiling salted water for 1 minute or until tender.
Pan roast the cod fillets for a few minutes on each side until just cooked.
Warm the sauce in a small pan whilst stirring to keep it emulsified
To serve, place a small mound of sea beet into the centre of each bowl. Pour the warmed sauce into each bowl then top with the cod.
To make the stock base, place the fish skins in a large saucepan, add water to just cover the skins, bring to the boil and cook for about 45 minutes.
To make the parsley sauce, reduce the stock by half. Leave to cool.
Blanch parsley in boiling salted water then refresh in iced water. Squeeze all the water from the parsley leaves then place in a blender along with the stock. Blitz until smooth then add apple juice, grated horseradish to taste, salt, cayenne then finally the olive oil.
Blanch the sea beet leaves in boiling salted water for 1 minute or until tender.
Pan roast the cod fillets for a few minutes on each side until just cooked.
Warm the sauce in a small pan whilst stirring to keep it emulsified
To serve, place a small mound of sea beet into the centre of each bowl. Pour the warmed sauce into each bowl then top with the cod.
