Fried sole with horseradish mousse and caper salad
There is a wonderful combination of flavours here, with the fiery horseradish mousse combining perfectly with the buttery fish and salty caper salad.
Ingredients
For the horseradish mousse
- 165ml/5½fl oz double cream
- 2 tbsp chopped fresh dill
- 1 tsp caster sugar
- 1 gelatine leaf
- 1 lemon, juice only
- 1 tbsp grated fresh horseradish
- salt and freshly ground black pepper
For the caper salad
- 2 tbsp chopped fresh flatleaf parsley
- 2 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 sole
- 2 sole fillets
- 2 tbsp plain flour
- 2 tbsp butter
- ½ cucumber, diced
- lemon wedges, to squeeze and serve
- salt and freshly ground black pepper
Method
For the horseradish mousse, whip the cream with the dill and sugar in a small bowl until stiff peaks form. Melt the gelatine with hot water and stir into the cream. Mix the lemon juice and horseradish into the cream. Season with salt and pepper. Spoon the mousse into two small bowls and leave to set in the fridge for 4 hours.
For the caper salad, mix the parsley, dill, shallot and capers together in a small bowl. Stir in the oil and lemon juice to taste.
For the fried sole, dust the fillets in the flour and season with salt and pepper. Melt the butter in a frying pan and fry the sole on both sides until just coloured. Add the cucumber and a squeeze of lemon juice to the pan. Baste the fish in the butter mixture in the pan for a few minutes over a medium heat until cooked through.
Serve the sole and cucumber with the mousse, caper salad and lemon wedges.
