Laurent Mariotte 12:44pm, May 06, 2023

A chef comes to make the dish of the day for the guest in each episode. This week, it's the executive chef of Printemps à Paris Clément Blondeau who cooks for us. He signs with JoeyStarr the menu of the restaurant Bleu Coupole, on the 6th floor of the Printemps de la Femme in Paris. On the menu: mackerel laced and mashed potatoes condimented, salad of fresh herbs.

Mackerel laced and mashed potatoes condimentée, fresh herb salad by Clément Blondeau, executive chef of Printemps, and Joey Starr

Ingredients

- 1kg of potato

- 0.3 liters of olive oil

- 100g sundried tomatoes

- 100g flat parsley

- 0.1 l of yellow lemon juice

- 100g fried onions

- 1 bunch of chervil

- 1 bunch of parsley

- 1 bunch of coriander

- 1/2 bunch of mint

- 3 thin slices of belly

- mackerel of 250g

  • Bake the potatoes on coarse salt, with the skin. Once cooked, remove the flesh and add the olive oil. Mix with diced sundried tomatoes, chopped parsley, fried onions, lemon juice. Add fleur de sel.
  • Lift the mackerel fillets and disarm them.
  • Spread the stuffing on the nets, to a thickness of one centimeter.
  • Spread 3 slices of belly and roll up the mackerel fillet with the stuffing.
  • Pan on the skin side. Finish cooking in the oven for 5 minutes, at 180 degrees.
  • It remains to make the salad: remove the herbs, mix everything together. Season with a lemon vinaigrette.