Grilled fish, smoked eel and potato salad, with horseradish cream
- In a large saucepan of water bring the potatoes (peeled and chopped into 3cm cubes) to the boil, then cook until they are tender when pierced with the tip of a sharp knife.
- Meanwhile, chop the smoked eel into 1cm cubes. When the potatoes are cooked, drain them through a colander but do not run cold water over them. Leave to cool.
- In a large bowl mix the potatoes with the eel and chives (chopped). Combine the horseradish, crème fraîche and orange zest, then toss gently through the potatoes.
- Season with salt and pepper.
- Preheat the grill. Place the fish fillets in a shallow baking dish and brush with melted butter. Put the fish under the grill for 3 minutes, then turn, seasoning with salt.
- Cook for another 3 minutes, depending on the thickness. Remove the fish to a plate and squeeze lemon juice over it.
- Divide the potato salad between individual plates, then place a piece of fish on top.
In this recipe I use snapper, because when you cut into it, it flakes into the potatoes and mixes with the smoked eel.