Oyster & Beef Tartare with Samphire, Yuzu Ponzu & Roe

Tartare

• 150 g beef, fillet or well-trimmed sirloin, finely diced by hand, kept cold
• 6 oysters, shucked, deeper shells reserved; meat roughly chopped
• 30 g samphire, blanched, refreshed, patted dry and chopped

Dressing and finish

• 2 tsp yuzu ponzu
• 0 a squeeze lime
• 0 to taste chilli, finely sliced (or a pinch of piment d'Espelette / a tiny dab of wasabi)
• 1 spring onion, finely sliced
• 0 a few drops toasted sesame oil(optional)
• 0 a small spoon per shell trout or salmon roe (ikura)
• 0 to garnish micro-coriander or chive tips
• 0 to serve coarse salt or crushed ice, to bed the shells

Method

1. 1

   Chill a bowl. Finely dice 150 g good beef (fillet or well-trimmed sirloin) by hand and keep cold.

   8msharp knifechilled bowl

   Keep the beef, board, knife and bowl cold throughout — for clean texture and food safety.

   Tartare Knife Work
2. 2

   Shuck 6 oysters, reserving the deeper shells; roughly chop the oyster meat and add to the beef.

   6moyster knife
3. 3

   Blanch 30 g samphire 10 sec in boiling water, refresh in iced water, pat dry, chop and fold in.

   1m

   Blanch-and-Shock for Green Vegetables

   Tip: Samphire needs only seconds — have the ice water ready before the pot boils.

4. 4

   Dress with 2 tsp yuzu ponzu, a squeeze of lime and a little finely sliced chilli (or a pinch of piment d'Espelette / a tiny dab of wasabi). Taste before adding any salt — ponzu and oyster are already saline.

   2m

   Dress only just before serving so the acid doesn't grey and firm the beef.

5. 5

   Fold in 1 finely sliced spring onion and a few drops of toasted sesame oil if you like.

   1m
6. 6

   Spoon back into the oyster shells set on a bed of coarse salt or crushed ice. Top each with a small spoon of trout or salmon roe (ikura) and a few micro-coriander or chive tips. Serve at once.

   3m