Impala, caper custard, cured egg yolk

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Preparation info

  • Serves 8

    starter portions
    • Difficulty


Appears in

Mile 8: A book about cooking

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.


Impala tartare

  • 480 g impala loin or fillet
  • Maldon sea salt flakes

Soya sauce cured egg yolks

  • 8 egg yolks
  • 200 ml soya sauce

Pickled chanterelles

  • 88 piped dots (80 g) caper custard – 11 dots per serving
  • 64 crispy caper petals – 8 petals per serving – to cover the yolk as shown
  • 72 pieces crispy onions9 per serving
  • 40 ml green oil5 ml per serving
  • 40 shoots wood sorrel – 5 shoots per serving
  • 24 yellow cucamelon flowers3 per serving


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 skin on the base of the mushroom. Quarter the mushrooms and submerge in 200 ml of simmering pickling liquid. Cover with a cartouche (paper or silicone lid) and remove from heat to cool, then refrigerate until needed. Use 4 quarters per serving.

To assemble, spread 60 g impala tartare evenly over each chilled plate. Add 4 chanterelle quarters, the caper custard dots, 8 caper petals and the crispy onions. Garnish each plate with green oil and finish with wood sorrel and cucamelon flowers as you like, or as per the photo.