Michel Roux's Salade de Poissons Fumes

Zutaten

• 4 mackerel fillets
• 600 g tail end of salmon (skin on)
• 6 small fillets of red mullet
• Mackerel Seasonings
• 3 tbsp grain mustard
• 1 tsp black pepper
• sea salt
• Red Mullet Seasonings
• zest from 2 lemons
• 1-2 tbsp fennel flowers
• sea salt
• Salmon Seasonings
• 3 tsp honey
• 1 tsp paprika
• 1 heaped tsp garlic powder
• pinch of black pepper
• sea salt
• For the BBQ
• 3 small oak logs (or cherry wood/other natural wood)
• kindling
• 2 handfuls of walnut shells
• 10 sprigs of rosemary
• Sauce Verte
• 1 handful of dill
• 1 handful of chives
• 1 handful of parsley
• 1 handful of tarragon
• 1 handful of basil
• 1 handful of celery leaves, roughly chopped
• salt and pepper
• 1 egg yolk
• 1 tbsp of dijon mustard
• 1 tbsp of tarragon vinegar
• 300 ml vegetable oil
• water
• Salad
• 200 g rocket leaves
• 12 radishes
• 2 little gem lettuce, leaves separated

Zubereitung

1. 1

   Place some kindling into the bottom of the BBQ and light them. When there is a bit of flame, place your wood into the BBQ. Leave the wood to fire up over 5-10 minutes.

2. 2

   Mix the seasonings together and spread over the flesh side of each fish.

3. 3

   When the flame dies down, place the grill into the BBQ. Next, add in the walnut shells. Some of them will fall onto the flames which is great, and the others can act as a bed for the salmon. Then, place the rosemary onto the grill.

4. 4

   Place the fish on top of the rosemary and then cover with the lid. Depending on the thickness of the fish, it should take around 10 mins. When cooked, remove the fish from the BBQ and leave the rest in the fridge until needed.

5. 5

   For the sauce verte, add the herbs, egg yolk, dijon mustard and vinegar into a small food processor. Blend all the ingredients and begin to pour in the oil as it blends. You should end up with a mayonnaise consistency. Season to taste and add a little water to loosen it up if needed.

6. 6

   Lay out all the salad ingredients onto a large platter. Top with the fish and spoon the sauce verte into a little bowl. Serve in the middle of the table and let everyone help themselves.