When you want to feel like royalty there are few better places to go than Cliveden, not least of all for their spectacular food.  Here their chef, André Garrett, gives a little hint as to why it’s so special by sharing their recipe for Tartare of South Coast Mackerel …

Ingredients (Serves Four)

For the Tatare

Two large mackerel, cleaned filleted, pinboned and skinned

One lime

Two tablespoons rice wine vinegar

One teaspoon light soy sauce

Two tablespoons extra virgin olive oil

Two tablespoons finely chopped chives

A pinch of fleur de sel

For the Pickled Black Radish

One black radish, scrubbed and finely sliced

50g Water

50g White wine vinegar

50g White sugar

For the Cod Roe Puree

One smoked cod roe

100g White bread soaked in milk

150-200ml Extra virgin olive oil

Juice of quarter of a lemon

White pepper

For the Smoked Eel Beignets

One fresh smoked eel

50g T55 flour

35g Cornflour

Juice and zest of half a lime

One egg yolk

Two tablespoons iced water

For the Dressing

One cucumber

Thinly sliced breakfast radish on mandolin set in iced water

English Exmoor caviar – 5g per portion

Baby pak choy sprouts

Method

For the Tatare

• Once the mackerel has been skinned, lay on a cling film lined tray and set in the blast freezer for a few minutes to set.

• With a sharp knife dice the mackerel into 5mm equal pieces.

• When ready to serve, dress with the lime zest, vinegar, soy and oil until the correct taste point is found.

• Season with fleur de sel and taste.

• Fold through the chives.

For the Pickled Black Radish

• When the radish is scrubbed, slice very finely on the mandolin or meat slicer at 1mm thickness.

• bring the pickle ingredients to the heat to dissolve and cool.

• vacuum some pickle with the radish slices for two hours.

For the Cod Roe Puree

• Soak the cod roe in warm water to soften, peel off the thin skin and membrane, chop up the roe and add to blender.

• Add the bread but keep back the milk, season with a little white pepper and blend to a smooth paste.

• Slowly incorporate the olive oil being carful to keep the emulsion, if its getting to thick add a little warm milk.

• Continue until you have a smooth unctuous puree.

• Check seasoning and finish with a little lemon juice.

• Pass through a chinous and fridge.

For the Smoked Eel Beignets

• Portion the eel into 3cm batons.

• Mix the yolks, flours, zest and juice together.

• Season with fleur de sel and mix in the water to form a batter.

• Pass the eel through flour then the batter and fry on 180.

• Drain and add a final zest of lime and salt.

For the Pickled Cucumber

• Peel one cucumber and cut into four pieces.

• Vacuum on high and set in fridge for half a day.

• When needed, take out the vacuum and slice 24 long slices on the mandolin and 24 3cm batons.

• Place into the same pickle liquor as before for five minutes and drain.

• Roll the slices and set aside.

To Dress

• Pour two tablespoons of smoked cod roe puree onto a large flat plate.

• Spread the puree round to a ring, add three disks of radish.

• Then dress the tartare into three piles and top with another slice of radish.

• Drop three eel beignets between the disks and top each tartare with a small amount of caviar.

• Sprinkle the pak choy sprouts around and finish the dish with a drizzle of lemon infused oil.