How to Make: Mackerel Tartare, Oyster, Green Apple & Shiso
With a prominent focus on seafood, Michelin-starred Moorgate restaurant Angler’s menu is heavily influenced by the seasons, with various signature dishes regularly available. In celebration of the restaurant’s continued commemoration from one of the world’s most respected restaurant guides, Executive Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.
Place all ingredients (including the oyster ‘juice’) except the oil into a blender and blend until smooth. Slowly pour in the grape seed oil to emulsify the mix; similar to a mayonnaise.
Place in a squeezy bottle and set to one side.
For the tartare
Dice up the mackerel fillets neatly and place over ice to remain chilled.
Mix the diced mackerel with the shallots, chives, crème fraiche, lemon and white soy until combined.
Place seasoned mix into a ring in the middle of a plate.
Dress the top of the tartar with 5 dots of the oyster cream. Then cut the apple into small batons and place on top of the oyster cream. Finish the dish with the shiso cress, placing five of each colour on top of the apple.
Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.
Course Entrée
Cuisine Global
Keyword Apples
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
Ingredients
8filletsCornish mackerelskinned and de-boned
2Banana shallotsfinely diced
5gChiveschopped
2tbspCrème fraiche
Lemonzest of one
2Granny smith apples
3tbspWhite soy
20sprigsGreen shiso
20sprigsPurple shiso
For the oyster cream
2Egg yolks
5Oysterswith ‘juice’ reserved
1Lemon juice
100mlWater
400mlGrape seed oil
Instructions
For the Oyster Cream
Place all ingredients (including the oyster ‘juice’) except the oil into a blender and blend until smooth. Slowly pour in the grape seed oil to emulsify the mix; similar to a mayonnaise.
Place in a squeezy bottle and set to one side.
For the tartare
Dice up the mackerel fillets neatly and place over ice to remain chilled.
Mix the diced mackerel with the shallots, chives, crème fraiche, lemon and white soy until combined.
Place seasoned mix into a ring in the middle of a plate.
Dress the top of the tartar with 5 dots of the oyster cream. Then cut the apple into small batons and place on top of the oyster cream. Finish the dish with the shiso cress, placing five of each colour on top of the apple.