Horseradish sauce – hebridean hotshot + maker of finely fettled fish

The thing I forget more than I should is ocean fresh* fish needs no big brass band sauces.

Just a little horseradish is enough to spice up a fish so fresh it is eaten on the very shore of its catch.


—3 medium sized ransoms garlic leaves, finely chopped
—15g/½oz freshly grated horseradish, soaked in 2 tbsp hot water
—1 tbsp white wine vinegar
—pinch of English mustard powder
—pinch of sugar
salt and pepper to taste
—150ml/5fl oz double cream, lightly whipped


1. Drain the soaked horseradish and mix with the other ingredients.

2. Serve with some finely chopped ransoms garlic and a flower of the same. Both can be found on the same shore in early spring.

**The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense.

At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean fresh. Simply put, it means caught, prepared, cooked and eaten same-day.

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