With the recent launch of the new Michelin Guide Great Britain & Ireland 2019and the announcement of this Michelin stars year’s stars, Angler at South Place Hotel has retained its coveted Michelin star for the fifth consecutive year.
With a prominent focus on seafood, the Moorgate restaurant’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.
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
Grape seed oil, 400ml
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.
Further information on Angler can be found here.