Fried sand dabs with horseradish mousse and caper salad

By Matt Tebbutt From Saturday Kitchen Ingredients For the horseradish mousse 165ml/5½fl oz double cream 1 tbsp chopped fresh dill 1 tsp caster sugar 1 gelatine leaf 1 lemon, juice only 4 tbsp grated fresh horseradish salt and freshly ground black pepper For the caper …