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Ingredientes
- 750 gm (1 1/2 lb) potatoes, peeled and halved
- 1 tsp salt
- 1 c. (250 mL/8 fl ounce) warm lowfat milk, plus extra
- 2 tsp wasabi (see editor's note) Knob of butter Sea salt and freshly grnd black pepper
- 4 x thick Atlantic salmon fillets or possibly cutlets Vegetable oil for grilling
- 1 tsp lime or possibly lemon juice
- 1 Tbsp. light extra virgin olive oil Deep-fried chervil springs, optional
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 530g | |
| Recipe makes 4 servings | |
| Calories 692 | |
| Calories from Fat 257 | 37% |
| Total Fat 28.6g | 36% |
| Saturated Fat 4.39g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 218mg | 73% |
| Sodium 764mg | 32% |
| Potassium 2485mg | 71% |
| Total Carbs 22.64g | 6% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.01g | 1% |
| Protein 81.2g | 130% |
