Gorgeous recipes from MasterChef judge Michel Roux
The heat is rising in the MasterChef kitchen as the three talented finalists battle it out to be crowned Professional MasterChef 2009. With the final just a day away, Michel Roux and Gregg Wallace have the difficult task of picking just one winner to take home the coveted title.
To help inspire you to get just as creative in the kitchen we've included below some gorgeous recipes from the top judge himself, Michel Roux. All the dishes are simple to make but are sure to satisfy even the most hardened critics.
For further recipes from Michel please visit www.albert-bartlett.co.uk
 Rooster And Chorizo Gratin
Serves 4
Ingredients
- 6 Rooster peeled
- 1 clove garlic
- 20 slices chorizo sausage
- 250g crème fraiche
- 60g mature cheddar or
- Lincolnshire poacher
- salt, pepper
Method
Slice the potatoes and boil in lightly salted water until tender but not fully cooked. Drain but do not rinse.
Place in a bowl with the crème fraiche, crushed garlic and thinly sliced chorizo. Fold gently and then lightly season.
Layer this mix into an ovenproof dish and place in an oven at 180c for 15 minutes then sprinkle over the cheese and continue to cook for a further 10 minutes.
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 Crispy Potato Pancakes With Smoked Salmon And Sour Cream
Serves 4
Ingredients
- 6 washed Rooster potatoes
- 1 peeled Onion
- 2 eggs
- 3 tablespoons of plain flour
- ½ teaspoon of baking powder
- salt, pepper, and vegetable oil
- 8 slices of smoked salmon
- 4 tablespoons of sour cream
- 1 bunch of chopped chives
Method
Coarsely grate the potatoes and leave for 30 minutes. Then drain and rinse under cold water. Gently press between your hands to dry.
Add the finely sliced onion, eggs, flour and baking powder. Season well with salt and pepper.
Pour a generous amount of oil in a frying pan and heat until smoking hot.
Spoon the potato batter to form little patties about 5cm wide. Then flip over to colour on each side. When brown and crisp, drain on paper towel.
Serve warm with the smoked salmon and sour cream mixed with the chopped chives.
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 Rooster Salad With Grilled Mackerel And Horseradish
Serves 4
Ingredients
- 4 fillets 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
Method
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.
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