THE BONNOTTE, AN EXCEPTIONALLY FLAVORED POTATO ...

The Bonnotte de Noirmoutier is a French potato... but what an incredible potato with a magical flavour, a harmonious combination of salty and sweet... Check out this recipe from Alexandre Couillon, chef at the “La Marine” restaurant in L'Herbaudière, awarded his 3rd Michelin star on 2023!

The day I was "introduced" to the marvelous Bonnottes de Noirmoutiers, I was at the Café de Flore at the invitation of a friend, and the “Tout Paris” who mattered was there to celebrate the arrival of the famous tuber in the capital and to taste it, “noblesse oblige”, coated with a simple oyster, also freshly landed from Noirmoutier, its native island. Please find the recipe of chef Alexandre Couillon : 

Bonnottes and mackerel salad with mint yogurt

Preparation: 1 hour - Cooking: 30 minutes

Ingredients for 4 people:

 - 20 Bonnotte (or another type of small, quality potato)

- 2 mackerel fillets

- 1 bunch of mint

- 2 natural yogurts

- 50 g peas

- 1 small fennel

- 3 small turnips

- 1 lemon

- a small piece of ginger

- a few leaves of red spinach (see on the photo if they are used for decoration?)

- 20 small strawberries

- 1 teaspoon of mustard

- 1 dl extra virgin olive oil

- a handful of coarse salt “fleur de sel” (Camargue salt), pepper, coriander

Preparation

-Rinse the potatoes and cook them in plenty of salted water. Cook them for 10-15 minutes, then let them cool.

- Cut the mackerel fillets into thin slices , and marinate them with lemon, olive oil and grated ginger. Keep chilled.

- Add the mint leaves to the yogurt and mustard, and stir. Season with salt and pepper.

- Cook the peas in salted water, and put them to cool in a bowl with ice, then drain them

- Cut the turnips and fennel into thin slivers.

- Veil the bottom of the plate with the mint yogurt, then cover with the mackerel. Add the flaked vegetables, potatoes, strawberries, and peas, and season with a drizzle of olive oil, cilantro, and a few grains of fleur de sel. Season with pepper, then ... enjoy !

Béatrice - Cooking

Bonjour, my name is Béatrice. Thanks to my grandmother, I developed a love of cooking in early childhood. At her, everything smelled of apple brioche, rhubarb jam and fresh country produces. It’s not always easy to cook in Paris as the number of invitations exceeds the days of the week! So, it’s really necessary to think out the menu in order to have a successful diner at home. The wining recipe: gourmet, seasonal and dietetic dishes. And surprising presentations. No longer possible to serve the traditional Blanquette of veal to make your guests happy…