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Rooster Salad with Grilled Mackerel and Horseradish

Michel Roux of Le GavrocheThis 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

Rooster Salad with Grilled Mackerel and Horseradish

www.albert-bartlett.co.uk

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