Recipe
for :
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Rooster Salad with Grilled Mackerel and
Horseradish
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 This
recipe for Rooster Salad with Grilled Mackerel
and Horseradish by Michel Roux comes from Albert Bartlett
(www.albert-bartlett.co.uk),
Britain’s leading grower and packer of root vegetables.
A family business for more than 50 years, they are fiercely
committed to natural farming with minimum interference.
 Michel
Roux is one of Britain’s most famous chefs. Since
1991 he has been Chef de Cuisine at Le Gavroche, his
family’s celebrated London restaurant and the first
in the UK to enjoy one, two and three star status in
the Michelin Guide. A regular writer and broadcaster,
Michel has won numerous culinary awards and was recently
elected to membership of the prestigious Maitre Cuisinier
de France.
This is just one of the range of recipes he has created
to take advantage of the Rooster potato’s unique
texture and flavour.
Ingredients
for Rooster Salad with Grilled Mackerel and
Horseradish
4 filets mackerel trimmed and pin boned
4 tablespoons sour cream
4 Rooster potatoes
2 spring onions
1 tablespoon olive oil
1 stick fresh horseradish
salt, pepper, lemon juice
How
to make Rooster Salad with Grilled Mackerel
and Horseradish
- Boil
the potatoes in salted water until fully cooked. Leave
to cool then peel.
- Cut
into dice and fold in the thinly sliced spring onion,
sour cream, seasoning and as much grated horseradish
as you can take.
- Lay
the fish skin side up, brush with olive oil and season
with salt and pepper.
- Place
under a hot grill and cook for 6 - 8 minutes.
- The
skin should be browned and crisp.
-
Finish with a little lemon juice and lay the fish
on top of the potato salad.
- Decorate
with a little spring onion.
Serves
4
www.albert-bartlett.co.uk
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