Prepare the sauce: put in a mixer the garlic clove with a pinch of salt, the pine nuts and the Sunny HeRBs parsley.
Add the rest of the ingredients: anchovies, capers, egg yolk, bread.
Blend everything together adding olive oil till you get a smooth sauce.
Add a few drops of lemon juice, salt and pepper to taste. The green sauce is ready.
Soak the friselle in water and vinegar and put them aside.
Parboil the cod in unsalted water and set aside
Prepare the vegetables: cook the green beans and a peeled potato in boiling water. Drain the precooked beet. Cut into small cubes the vegetables and put them in different bowls. Season with oil and salt.
Season the cod with olive oil and a few drops of lemon juice.
Parboil the king prawns.
Compose the plate using a ring mold: on top of the frisella alternate the vegetables, the cod and the green sauce in layers.
Remove the mold and garnish with a king prawn.
Add more green sauce and drizzle with some extra virgin olive oil. You can serve this course warm or cold, as you prefer.