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.
Ingredients
- Cornish mackerel, 8 fillets, skinned and de-boned
- Banana shallots, 2, finely diced
- Chives, 5g, chopped
- Crème fraiche, 2 tbsp
- Lemon, zest of one
- Granny smith apples, 2
- White soy, 3 tbsp
- Green shiso, 20 sprigs
- Purple shiso, 20 sprigs
- For the oyster cream
- Egg yolks, 2
- Oysters, 5 (with ‘juice’ reserved)
- Lemon, juice of one
- Water, 100ml
- Grape seed oil, 400ml
Method
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.
- Serve immediately!
Further information on Angler can be found here.
RELATED
- https://www.thelondoneconomic.com/food-drink/angler-launches-taste-autumn-menu-review/23/10/
- https://www.thelondoneconomic.com/food-drink/restaurants/michelin-guide-great-britain-ireland-2019-announces-24-new-michelin-stars/01/10/
- https://www.thelondoneconomic.com/food-drink/how-to-make-bouillabaisse/26/06/
Mackerel Tartare, Oyster, Green Apple & Shiso
Chef Gary Foulkes has shared the recipe for his mackerel tartare, embellished with oyster cream, green apple batons and shisho cress.
Ingredients
- 8 fillets Cornish mackerel skinned and de-boned
- 2 Banana shallots finely diced
- 5 g Chives chopped
- 2 tbsp Crème fraiche
- Lemon zest of one
- 2 Granny smith apples
- 3 tbsp White soy
- 20 sprigs Green shiso
- 20 sprigs Purple shiso
For the oyster cream
- 2 Egg yolks
- 5 Oysters with ‘juice’ reserved
- 1 Lemon juice
- 100 ml Water
- 400 ml Grape 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.
- Serve immediately!