Aged trout tartare with oyster mayonnaise and radishes

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This pretty seafood tartare from Leroy's Simon Shand uses aged sea trout, although it will be delicious made with fresh fish, too. The tartare is topped with a silky oyster mayonnaise and quick pickled meat radishes

First published in 2022

Ingredients

Metric

Imperial

Equipment

  • Stick blender
  • Piping bags

Method

1

Combine the sliced radishes, olive oil, chardonnay vinegar and honey together and set aside to marinate

2

Dice the sea trout into a smallish dice, and keep cool in a mixing bowl over ice. Add the cucumber, the juice of 2 lemons and some salt to season and mix well to combine

3

Shuck the oysters and place them and their juices into a container with the juice of the remaining lemon. Using a hand blender blitz the oysters and lemon juice to a puree

4

Very slowly whisk in the rapeseed oil (drop by drop at first, then in a thin stream) to make a mayonnaise. Season with salt, transfer the mixture to a piping bag and refrigerate

  • 150g of rapeseed oil
  • salt to season
5

Divide the trout mixture between 6 plates, then pipe on a few dots of oyster mayonnaise. Cover with the marinated radishes and a few sprigs of dill. Grate a little horseradish over the top and serve

An alumnus of Wild Honey and Arbutus, Simon Shand has gone on cook his own style of classically grounded food at The Corner Room and more recently at Shoreditch's Leroy.

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