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Mark Jordan

Mark's career started at the early age of 15 when he worked for Keith Floyd in Devon and over the years he has gained from the experience of working with many influential chefs such as Jean Christophe Novelli and Albert Roux. Since joining the team at The Atlantic in 2004, Mark has enjoyed great success at Ocean Restaurant which is now one of the most highly ranked hotel restaurants in the UK with four AA Rosettes and a Michelin Star as well as at Mark Jordan at the Beach which is the proud holder of two AA Rosettes and a Michelin Bib Gourmand. He has also appeared in several TV shows.

Mark's dish
Langoustines with oyster mayonnaise, wilted spinach and anchovy sand

This recipe celebrates the fresh flavours of the sea and makes an indulgent starter for four or main for two.

For the anchovy sand
75g/2½oz flour
50g/1¾oz butter, softened
1 free-range egg, yolk only
few drops anchovy oil (from a tin of anchovies in oil)

For the oyster mayonnaise
6 oysters
300ml/10fl oz vegetable oil
1 spring fresh parsley
squeeze lemon juice

For the langoustines
12 large langoustines, peeled
vegetable oil, for frying
1 lemon, juice only
110g/4oz butter
250g/9oz baby spinach pinch

To serve
2 tbsp Ebène caviar
2 tbsp pepper
dulse seaweed (available online)
handful fresh pea shoots

Preparation method
For the anchovy sand, preheat the oven to 180C/350F/Gas 4. Place the flour, butter and egg yolk into a food processor and gently mix together. Add a few drops of the anchovy oil and pulse until combined. Tip out the dough and break into little balls. Place on a non-stick tray and bake in the oven until golden-brown and crunchy (approximately 15 minutes). Set aside to cool, then crumble to resemble sand.

For the oyster mayonnaise, gently open the oysters and place the meat into a jug. Add a small sprig of parsley and use a hand blender to purée until smooth. Slowly start adding the vegetable oil, blending all the time, until it forms a mayonnaise. Add a few drops of lemon juice and then place in the fridge to set.

For the langoustines, place a non-stick frying pan over a medium heat and add a few drops of vegetable oil. Gently place the langoustines into the pan and cook until golden-brown on one side, at this point turn off the heat and add the butter and a squeeze of lemon juice. Then add the spinach. When the spinach has wilted, remove both the langoustine and the spinach from the pan and season with a little salt
To serve, sprinkle the anchovy sand all over a large serving plate and put five or six blobs of the mayonnaise onto the plate and top each one with some Ebène caviar. In between the mayonnaise place some piles of spinach, sit the langoustines on the spinach and garnish with the pepper dulse seaweed and few sprigs of pea shoots.
Serve immediately.