Title: Salmon on Mash Mountain
Categories: Fish Salmon
Yield: 4 Servings

750	g	Potatoes
2	ts	Horseradish cream; or more
1		Piece salmon fillet (600 g)
1/2	ts	Black pepper
1/2	ts	Grated nutmeg
1	tb	Olive oil
1	tb	Chives or spring onions, green part; chopped
30	g	Butter
1	tb	Balsamic vinegar
1	tb	Mirin

"I prepared this recipe with Eagle's star Guy McKenna. Lightly seared fish served with good mashed potatoes has made a big comeback on Australian restaurant menus."

Peel the potatoes and simmer in lightly salted water until thoroughly cooked - but not falling apart.

Check that there are no bones in the salmon fillet. Remove any bones with tweezers.

Cut the fillet into strips 3 to 4 cm wide. Turn one strip onto its side and stand against another strip with the skin sides touching, allowing the pieces to overlap. Wrap the two pieces into a compact circle. Tie them together with butcher's string.

Mash the potatoes with horseradish, pepper, butter and nutmeg.

Pan-fry the salmon circles in olive oil for a couple of minutes on each side. Remove them and keep warm.

Deglaze the pan with balsamic vinegar and mirin allowing it to reduce for 30 seconds.

SERVING SUGGESTION: Serve the salmon on a mountain of mash, pour over the pan juices and garnish with chives or spring onions.

WINE CHOICE: I love this dish with a bottle of crisp Cape Mentelle 1995 Chardonnay.

Ian Parmenter, "Consuming Passions" in association with Australian Broadcasting Corporation. Typed, but not tested, by Greg Mayman, March 1998 From: Greg Mayman Date: 07 Mar 98

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