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1
Preheat oven to 375 degrees F.
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2
Scrub the beets, trim the stems and cut off the tails.
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3
Place in a baking dish lined with aluminum foil.
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4
Toss the beets with 1/4 cup of the olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper and add about a 1/4-inch of water.
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5
Cover the baking dish and bake until the beets are tender, 25 to 30 minutes.
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6
Remove from the oven and set aside, covered, to cool.
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7
Peel the beets by gently rubbing the skin off of the beet with a paper towel.
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8
Slice the beets into very thin rounds or wedges.
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9
Set aside until ready to serve the fish.
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10
Peel the 3 large red beets and cut them into wedges.
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11
Place the beets in a medium saucepan, cover with water and add 1 teaspoon salt.
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12
Bring to a boil, reduce heat and simmer until tender about 10 to 15 minutes.
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13
Set aside let cool.
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14
Puree the beets with 1/2 cup of the cooking liquid.
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15
Strain slowly through a fine mesh sieve.
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16
Transfer the liquid to a small pan and reduce to 1/4 cup.
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17
Make the beurre blanc in a small pan by combining the shallots with the white wine and the champagne vinegar.
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18
Cook until the liquid is almost completely reduced, about 10 minutes.
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19
Add 2 tablespoons of the beet reduction.
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20
Whisk 8 ounces of butter, little by little, making sure to completely incorporate each addition before adding more.
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21
Season the sauce with salt and ground white pepper, to taste, and set aside to keep warm while you prepare the fish.
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22
Do not allow sauce to boil or it will separate.
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23
Wrap each piece of cod with about 4 slices of bacon, overlapping the edges slightly, until the entire piece of fish is covered with bacon.
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24
Ideally, the edges of the bacon will meet on the skin side of the fish.
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25
Place the wrapped fillets on a sheet pan and bake at 375 degrees F for 20 minutes.
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26
In a small bowl, season the micro greens with 1 tablespoon plus 1 teaspoon of olive oil, a pinch of sea salt and ground black pepper.
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27
When ready to serve the fish, heat the beets in a small saucepan with the remaining 1 tablespoon of butter and just enough water to submerge them.
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28
Season the beet slices lightly with salt and pepper and serve the beets on the side of the fish.
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29
Serve the cod immediately with the warm beets, beurre blanc and the micro green salad.
