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
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.
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.
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.
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