Farmed kabeljou, black radish, prickly pear chutney, oyster

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Preparation info

  • Serves


    Starter Portions
    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About
Five Hundred at The Saxon

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

Black radish

  • 100 g black radish
  • ice water



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 slice the discs, place them in ice water to keep them crisp.

Shuck the oysters and place on hot coals for 30 seconds, just to firm them up. Remove from the shell and serve 1 per person.

To assemble, arrange on each plate as you like or as per the photo. Spoon 15 ml kohlrabi purée onto each plate and place 40 g flaked fish on top. Add 2 pieces black squid ink sponge and 3 discs black radish to each plate. Separately, place 5g prickly pear chutney on the plate with 1 warm oyster on it. Place 2 slices of prickly pear pickle on top of the oyster, and drizzle with the black lemon oil. Finish with a sprinkling of dried dill, and serve.