Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker

Gavin Edney

Gavin Edney

19th July 2017
Gavin Edney

Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker

This is my recipe for Tartare of rose veal, porthilly oyster and Exmoor caviar, dashi and a nori cracker from our menu at Andre Garrett at Cliveden, which has three rosettes in the AA Restaurant Guide.


  • Rose Veal (4 portions):
  • 280g rose veal sirloin
  • 4 x porthilly oysters
  • 20g Lilliput capers
  • 2 tbsp. of house dressing
  • 20g Exmoor caviar
  • 4 x breakfast radish – thinly sliced
  • 16 small nasturtium leaves
  • 120 ml dashi
  • 20 small shimeji mushrooms - poached in dashi
  • 8 thin slices of sour dough - toasted
  • House Dressing:
  • 50g - Dijon mustard
  • 5g - English mustard
  • 600ml - vegetable oil
  • Marinade:
  • 10g Crushed white peppercorns
  • 20g salt
  • 20g Shallots, finely chopped
  • 140ml White wine vinegar
  • Dashi:
  • 3 litres mineral water
  • 80g bonito flakes
  • 30 g kombu
  • Nori Crackers:
  • 120g Buckwheat flour
  • 120g T55 flour
  • 22g Butter
  • 5g Onion powder
  • 1 x egg
  • 100ml milk
  • 5 sheets of nori
  • 5g fennel seeds
  • 10g x Black Sesame seed
  • 15g x Onion seeds
  • 2 x Black pepper corns
  • 6g volcanic salt


Rose Veal:
• Blast freeze the veal to get an even slice, slice to 0.5cm on the meat slicer then neatly dice.
• Open and finely chop the oysters.
• Finely chop the capers.
• To put the dish together mix the oyster, veal and capers together with the house dressing and taste.
• Make two quenelles and place into a bowl, top with caviar.
• Pour 30ml of the dashi into each bowl followed by 5 shimeji mushrooms and top the dish with the sliced radish and nasturtium leaves.
• Serve the melba toast on the side.
House Dressing:
• Combine marinade ingredients and marinade for 24 hours
• Blend marinade with mustard
• Add oil slowly and blend until smooth
• Pass through conical strainer
• Soak kombu in water for 1 hour, bring slowly to boil
• When starting to bubble, take out kombu and add bonito, bring to boil and take off
• Let settle and cool, skim and pass.
Nori Crackers:
• Firstly toast the fennel seeds, onion seeds and pepper corns then blitz together with the nori sheets in the thermo mix to a fine powder.
• Combine the Flours and onion powder. Crumb in the butter followed by the rest of the ingredients and knead to a firm dough.
• Rest for an hour then roll the dough through a pasta machine to 3mm thick.
• Lightly egg wash and cook in a pre-heated oven at 180°C for 8 minutes.

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