Cod with Roasted Thyme, Beetroot & Mash
Over a year ago
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Ingredients
- 300g whole beetroot, peeled and cut into wedges
- 1 tbsp olive oil
- ½ pot thyme
- 2 tsp Balsamic Vinegar
- 450g Floury potatoes
- 15g butter
- 3 tbsp semi skimmed milk
- 2 tsp horseradish sauce
Accompaniment
SponsoredBaron de Ley Club Privado Reserva Rioja
The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.
Method
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1
Preheat the oven to 200oC, gas mark 6.
Place the beetroot in a small roasting tin and toss in the oil, 1/3 thyme and vinegar, season and bake for 15 minutes. Place the cod on a small baking tray and add to the oven and cook for a further 15 minutes until the cod is cooked and beetroot is tender.
Meanwhile, cook the potatoes in boiling water for 10-15 minutes until tender, drain and mash with the butter, milk, 1/3 thyme and seasoning.
Toss the beetroot in the horseradish with 2 tbsp water and remaining thyme and serve with the cod and mash.
Visit www.freshlivingherbs.co.uk for more recipes and herb tips.
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