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Recipe for :

Smoked Eel Potato Cake and Tomato Chutney

This 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 Stars.

Today 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.

If you would like to visit Michel Roux Jnr's web site <click here>


1 Smoked eel 1.2kg
2 Large potatoes Desiree or King Edwards
4 Spring onions
Olive oil
salt and pepper

Spicy Tomato Chutney:
400gm Bright red tomatoes
3 Cloves garlic
120gm Light brown muscovado sugar
50gm Raisins
125ml Malt vinegar
1tsp Chili powder
1/2 tsp Powdered ginger
2tsp Tomato paste
2tsp Salt


  • If 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 3cm wide.
  • Grate 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 to dry.
  • Heat 6 little non-stick pans or metal rings of similar size, put into a frying pan. Smear with olive oil.
  • Season 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.
  • After 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 200°C.
  • Cut the remaining spring onions into very fine julienne and put in iced water to curl.
  • Serve the potato cakes warm with the smoked eel stacked on top with a little julienne of spring onion to decorate, tomato chutney around.

Serves 6

Spicy Tomato Chutney:

  • Blanch the tomatoes to peel, then halve and remove the seeds.
  • Roughly chop and put in a pan with the salt, ginger, chili, tomato paste and finely chopped garlic. Simmer over low heat until pulpy.
  • Add the vinegar, sugar and raisin and simmer stirring occasionally to avoid sticking, until the mixture thickens.

Michel Roux Jnr

There are two books written by Michel Roux Jnr which are currently available: