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Valentine Warner prepares this unusual fish recipe while fishing on the East Anglian coast.
Heat a good knob of butter in a frying pan and fry the bloaters skin side down for approximately 4 minutes.
Mix the crème fraiche with the grated horseradish in a bowl. Add the vinegar and mustard, mix thoroughly.
Butter the slices of bread.
After 4 minutes, turn the fish over and cook for a further minute.
Remove the fish from the pan and place on top of the bread. Add a couple of spoonfuls of the sauce on top and serve.
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