Peel, trim and clean the vegetables. Dice them all up into even bits.

If you are using beetroot, peel, dice and steam or boil it separately and keep warm (see my introduction text).

Steam or boil the (other) vegetables for 5 minutes until cooked but still a little crunchy. Then let the cooked vegetables cook a little. In the meantime slice the garlic finely and add it to a casserole together with the butter.

Place this over medium heat and let the garlic gently fry for 5 minutes. Then pour in the cream and season with a little pepper and the crumbled fish bouillon cube.

Stir and bring the cream to a light simmer. Then add the cooled vegetables to the cream (except for the beetroot - if using).

Stir and let the vegetables warm through over very low heat. In the meantime cook, poach or steam the cod. Once the cod is ready, add the samphire to the vegetable cream sauce.

Stir the sauce well and check the seasoning. Add extra pepper or salt to taste if necessary. Scoop the cream sauce and vegetables onto deep plates and top with the cooked cod. Sprinkle with grey shrimp and warm beetroot (optional). Serve hot.