Whitebait & Sole Paupiettes, Horseradish Cream & Dill Oil - Cuisine Magazine - From New Zealand to the World
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Ingredients
- 6 x 140g fillets sole, trimmed, skinned
- 100g whitebait
- zest of 1 lemon
- 100g spinach leaves, cooked and drained
- ½ telegraph cucumber, peeled
- HORSERADISH CREAM
- 125ml cream
- 125ml sour cream
- 1 tablespoon Worcestershire sauce
- 3 tablespoons prepared horseradish
- DILL OIL
- 90g dill leaves
- 10g spinach leaves
- 200ml grapeseed oil
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