recipe has been published with the kind permission
of Michel Roux Jnr
of Le Gavroche. Le Gavroche is one
of the UK's finest restaurants. Its opening in
1967 by brothers Albert and Michel Roux marked
the revolution of restaurants in London. Since
then, Le Gavroche has continued to set
the standards of cooking and service by which
other places are judged - it was the first UK
restaurant to be awarded one, two then three Michelin
the reputation of Le Gavroche continues
to ride high in the eyes of critics and customers
and now firmly rests on the food prepared by Michel
Roux Jnr who took over the day to day running
of the kitchen from his father, Albert, in 1991.
you would like to visit Michel Roux Jnr's web
Smoked eel 1.2kg
2 Large potatoes Desiree or King Edwards
4 Spring onions
salt and pepper
400gm Bright red tomatoes
3 Cloves garlic
120gm Light brown muscovado sugar
125ml Malt vinegar
1tsp Chili powder
1/2 tsp Powdered ginger
2tsp Tomato paste
using a whole smoked eel you will need to fillet
it by following the backbone from the head to
the tail and then pulling the skin off. If you
have fillets just cut straight into large diamonds
or "julienne" the peeled potato and do not wash
or you will wash away the starch that holds
the cake together, grate into a cloth and press
6 little non-stick pans or metal rings of similar
size, put into a frying pan. Smear with olive
the potato and mix in 2 sliced spring onions.
Press this into the moulds and cook over medium
heat pressing the potato down several times
to set it.
5 - 6mins when golden and crisp turn over to
cook on other side pressing again to shape and
set. Depending on the thickness of the potato
it may need to cook in the oven for 10mins at
the remaining spring onions into very fine julienne
and put in iced water to curl.
the potato cakes warm with the smoked eel stacked
on top with a little julienne of spring onion
to decorate, tomato chutney around.
the tomatoes to peel, then halve and remove
chop and put in a pan with the salt, ginger,
chili, tomato paste and finely chopped garlic.
Simmer over low heat until pulpy.
the vinegar, sugar and raisin and simmer stirring
occasionally to avoid sticking, until the mixture
are two books written by Michel Roux Jnr which
are currently available: