2 tbsp finely grated fresh horseradish
1 lime, juice only
1 banana shallot, peeled and diced
2–3 fresh thyme sprigs
50²µ/1¾´Ç³ú plain flour
salt and freshly ground black pepper
100²µ/3½´Ç³ú breadcrumbs
2 tbsp olive oil
2–3 whole peppercorns
25g/1oz butter
100ml/3½fl oz double cream
2 free-range eggs, beaten
gurnard bones, chopped
2 x 200g/7oz gurnard fillets, bones removed and reserved
125ml/4fl oz vermouth