Name: Farmed kabeljou, black radish, prickly pear chutney, oyster
Yield: Serves 8 Starter Portions
Ingredients: 1–2 lemons – for squeezing; 100 g black radish; salt and pepper; 16 slices prickly pear pickle – 2 slices per serving; 40 g prickly pear chutney – 5g per serving; black lemon oil – to drizzle; 120 ml kohlrabi purée – 15ml per serving; 8 fresh oysters; ice water; 16 pieces (12g) black squid ink sponge – 2 pieces per serving; dried dill – to sprinkle; 350 g farmed kabeljou fillet – skin on but scaled

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

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.

Ingredients

Kabeljou

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

Method

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