TARTARE OF MULLOWAY WITH
lranian osietra caviar
and Chive Crème Fraîche

CHIVE CRÈME FRAÎCHE

300 ml (10 fl oz) crème fraîche

100 ml (3½ fl oz) thickened cream

½ cup finely snipped chives

fleur de sel

freshly ground white pepper

few drops lemon juice

1 x 500 g (18 oz) mulloway fillet

50 g (1¾ oz) Iranian osietra caviar

extra-virgin olive oil

fresh chervil

While I consider Iranian caviar to be superior to others, the choice of sevruga or osietra comes down to personal preference. I would use osietra for this dish as it has a cleaner, more refined flavour; a hint of acid with a fresh briny flavour and a slight bitter aftertaste.

This dish is really all about the pleasure of contrasting different textures and flavours. The mulloway has a smooth, creamy richness that is superbly offset by little salty bursts of caviar – it is truly sublime.

TO PREPARE THE CHIVE CRÈME FRAÎCHE, put the crème fraîche and cream in a chilled mixing bowl and whisk to soft peaks. Fold through the chives and season with the fleur de sel, a little pepper and lemon juice. Cover with cling film and refrigerate.

TO PREPARE THE TARTARE OF MULLOWAY, use a very sharp knife to skin the fillet then remove the bloodline and trim away any sinews. Cut into neat 5 mm (¼ in) dice and place in a mixing bowl.

Gently fold through half the caviar and a splash of oil. Divide the tartare evenly between 8 serving plates, using a ring mould to create neat little discs. Spread a thin layer of caviar on the top of each disc before carefully lifting away the ring mould.

Use a dessertspoon to form small quenelles of the chive crème fraîche and arrange them around the tartare. Drizzle with a little extra-virgin olive oil and garnish with a few sprigs of chervil. Serve straightaway.

Serves 8 as an entrée