MICHEL ROUX'S RECIPES

SERVES 6

INGREDIENTS

4 Rooster potatoes, peeled and diced 
3 smoked mackrel fillets 
1 onion, finely chopped 
3 spring onions, finely chopped 
2 tbs fresh flat leaf parsley, chopped 
1 lemon rind, grated 
1 tbs crème fraîche 
25g plain flour for dusting 
Vegetable oil for frying 
Salt and white pepper to taste

METHOD

Boil the potatoes in salted water with the onion until cooked, drain well and mash. Flake the mackrel fillets and place in a bowl with the potatoes, spring onions, parsley, lemon rind and white pepper. Stir in the crème fraîche and mix well. Divide into 8 and form into cakes with your hands, dust with seasoned flour and chill in the fridge for 30 minutes. Heat the oil in a frying pan and gently fry the cakes for a few minutes each side, until lightly golden and cooked through. Serve on a bed of wilted spinach with fresh grated nutmeg and creamed horseradish sauce. A poached egg could be served on top too.