Fried sand dabs with horseradish mousse and caper salad

Preparation time
over 2 hours

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt

For the horseradish mousse

  • 165ml/5½fl oz double cream
  • 1 tbsp chopped fresh dill
  • 1 tsp caster sugar
  • 1 gelatine leaf
  • 1 lemon, juice only
  • 4 tbsp grated fresh horseradish
  • salt and freshly ground black pepper

For the caper salad

  • 1 tbsp chopped fresh flatleaf parsley
  • 1 tbsp chopped fresh dill
  • 1 shallot, peeled and cut into thin rings
  • 1 tbsp baby capers
  • 1 tbsp olive oil
  • 1 lemon, juice only

For the fried sand dabs

  • 2 whole sand dabs, skinned and filleted
  • 2 tbsp plain flour
  • 2 tbsp butter
  • ½ cucumber, diced
  • lemon wedges, to squeeze and serve
  • salt and freshly ground black pepper
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