Farmed kabeljou, black radish, prickly pear chutney, oyster


Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About

This dish came about at the last-minute, during a shoot I did with Elsa when we first met. I had forgotten about the shoot and ran into the garden to see what we had. Black radish and kohlrabi it was.



  • 350 g farmed kabeljou fillet – skin on but scaled
  • salt and pepper
  • 1–2 lemons – for squeezing


Season the kabeljou fillet with salt and pepper and grill skin side down first – the flesh should change from translucent to white. Turn the fish and grill flesh side down for a few minutes until cooked. Discard the skin and flake the pieces while hot. Squeeze some lemon over the fish.

On a mandolin, thinly slice the black radish in discs – you need 24 discs (3 per serving). As you slic