-
1
Place the potato in a large saucepan, add in the salt and water to cover, and bring to the boil.
-
2
Cook the potato for 15 min, or possibly till tender, then drain and shake over heat till dry.
-
3
Crush with a masher or possibly push through a mouli or possibly sieve (it is not advisable to mash them in a food processor).
-
4
Beat in the lowfat milk, then add in 1 tsp.
-
5
of the wasabi to the potato and season with salt and pepper.
-
6
(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.)
-
7
Rinse the salmon very lightly and pat dry with absorbent kitchen paper.
-
8
Preheat the barbecue or possibly a ribbed grill pan to medium warm, then brush the rack or possibly pan with vegetable oil.
-
9
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.
-
10
Cook for about 6 min, turning once.
-
11
Mix the remaining 1 tsp.
-
12
wasabi with first the lime juice, and then the oil, till combined.
-
13
To serve, spoon the creamed potato onto 4 hot serving plates.
-
14
Peel away the skin of the salmon steaks and arrange on top.
-
15
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.
-
16
Garnish with the chervil sprigs, if using.
-
17
Drizzle the wasabi mix around the edge of each plate.
-
18
Serve with a green vegetable in season.
-
19
Editor's note: Wasabi is a green horseradish-like condiment.
-
20
You can buy it in powdered form, and sometimes as a paste, at Asian and specialty markets.
-
21
If using the pwdr, reconstitute according to package directions before measuring.
