Barbecued Salmon With Wasabi Crushed Potato Recipe - potatoes

Method

• Place the potato in a large saucepan, add in the salt and water to cover, and bring to the boil.
• Cook the potato for 15 min, or possibly till tender, then drain and shake over heat till dry.
• Crush with a masher or possibly push through a mouli or possibly sieve (it is not advisable to mash them in a food processor).
• Beat in the lowfat milk, then add in 1 tsp.
• of the wasabi to the potato and season with salt and pepper.
• (To keep warm without spoiling, level the surface of the puree in the pan and cover with 3 tbsps of warm lowfat milk and a good knob of butter, then seal the pan with a tight-fitting lid.)
• Rinse the salmon very lightly and pat dry with absorbent kitchen paper.
• Preheat the barbecue or possibly a ribbed grill pan to medium warm, then brush the rack or possibly pan with vegetable oil.
• When the oil is warm, but not smoking, brush the salmon fillet lightly with vegetable oil and place on the rack or possibly in the pan.
• Cook for about 6 min, turning once.
• Mix the remaining 1 tsp.
• wasabi with first the lime juice, and then the oil, till combined.
• To serve, spoon the creamed potato onto 4 hot serving plates.
• Peel away the skin of the salmon steaks and arrange on top.
• If a char-scored finish is wanted, have ready a few metal skewers made red warm over a flame and use to score the top of the fish.
• Garnish with the chervil sprigs, if using.
• Drizzle the wasabi mix around the edge of each plate.
• Serve with a green vegetable in season.
• Editor's note: Wasabi is a green horseradish-like condiment.
• You can buy it in powdered form, and sometimes as a paste, at Asian and specialty markets.
• If using the pwdr, reconstitute according to package directions before measuring.