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Recipe: Mackerel Tartare


Serves four

480g of diced raw mackerel

2 finely diced banana shallots

60g of finely chopped pickled pink ginger

50g of chopped chives

1 Granny Smith apple

5ml of white soy sauce

10g of crème fraîche

Zest of one lemon

250ml of oyster cream

1 punnet of purple shiso cress

1 punnet of green shiso cress

Wakame powder to finish


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, crème fraîche, 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 mix 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. Serve immediately.

Book a table at Angler to try it for yourself.