Impala, caper custard, cured egg yolk

Name: Impala, caper custard, cured egg yolk
Yield: Serves 8 starter portions
Ingredients: Maldon sea salt flakes; 480 g impala loin or fillet; 8 egg yolks; 100 g chanterelles – you need 8; 88 piped dots (80 g) caper custard – 11 dots per serving; 200 ml à la Grecque pickle; 24 yellow cucamelon flowers – 3 per serving; 200 ml soya sauce; 40 ml green oil – 5 ml per serving; 72 pieces crispy onions – 9 per serving; 64 crispy caper petals – 8 petals per serving – to cover the yolk as shown

Preparation info

Serves 8
starter portions

Difficulty
Easy

Appears in

Mile 8

By David Higgs

Published 2018

About

You don’t have to cure the egg yolk. You could use it raw. The chanterelles are from Zimbabwe, but you can use any of the Asian mushroom varieties to substitute. The à la Grecque pickle you can make in bulk and just keep it in the fridge. It’s great for pickling all types of vegetables.

Ingredients

Impala tartare

480 g impala loin or fillet
Maldon sea salt flakes

Starter
Gluten-free

Method

Finely dice the impala loin (as for tartare) and season with sea salt flakes.

Soak the raw egg yolks in soya sauce overnight. To serve, remove the yolks carefully from the soya sauce and serve 1 per portion.

Rinse the chanterelles gently under running water and brush gently to remove any remaining grit or sediment. Pat dry and with a small hooked knife, carefully scrape away the