MACKEREL TARTARE Oyster cream, green apple, shiso


By Gary Foulkes, Executive Chef, Angler
Servcs 4
Oyster Cream:
  • Place three opened oysters into a high-powered blender with the juice of two lemons and a little salt.
  • Blend until completely smooth and emulsify with grapeseed oil and finish with a squeeze of lemon.
  • Pass through a fine sieve, place into a squeezable plastic bottle and set to one side.
Mackerel Tartare:
  • Place the diced mackerel into a bowl and add the shallots, pink ginger, white soy and crème fraiche, chives, lemon zest and mix together.
  • It is important to taste the mix as you can add more of each ingredient should your palette desire.
To Finish:
  • Place a circular mould on the plate and carefully place the correct amount of mackerel into each
  • Gently smooth the mackerel down with the back of the spoon before placing five equal size dots of the oyster cream on top of the mackerel.
  • Finish the dish with batons of the apple, shiso cress and wakame powder.

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