- 8 fillets of de-boned, skinned Cornish mackerel fillets
- 2 finely diced banana shallots
- 5g chopped chives
- 2 tbsp crème fraiche
- Zest of 1 lemon
- 2 Granny smith apples
- 3 tbsp white soy
- 20 sprigs of green shiso
- 20 sprigs of purple shiso
- Oyster cream
- 2 egg yolks
- 5 oysters and juice
- 1 lemon juice
- 100ml water
- 400ml grapeseed oil
Mackerel tartare, oyster, green apple, shiso by Gary Foulkes
Gary Foulkes
2nd October 2018
Mackerel tartare, oyster, green apple, shiso by Gary Foulkes
Mackerel tartare, oyster, green apple, shiso by Gary Foulkes
Ingredients
Method
For the Oyster Cream:
Place all ingredients 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 in 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!
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