Striped trumpeter by Brett Robinson, on Flickr
IMG_5720 by Brett Robinson, on Flickr
Serves 4
Wasabi Mash
Ingredients
850g medium Desiree potatoes
100g butter
4 tsp dried wasabi powder
1-cup milk
Salt and pepper to taste
Method
• Peel and cut potatoes into quarters
• Steam for 15 – 20 mins or until soft.
• Mash potatoes with a potato masher (do not use a food processor as potatoes become glue like)
• Mix wasabi powder with enough water to form a thick paste
• Heat milk and butter in a pan.
Fold milk, butter and wasabi into mash potatoes.
Sauté Spinach
Ingredients
50ml olive oil
2 cloves garlic
½ kg spinach
Salt and pepper to taste
Method
• Sauté spinach in olive oil and garlic for one minute or until wilted.
• Add salt and pepper to taste
Striped Trumpeter
4x 160g Stripey Trumpeter fish fillets (Snapper, Jewfish or Blue eye trevalla are ideal substitutes)
100ml olive oil
1cup white wine
1 medium lemon juiced
15g butter
Salt and pepper to taste
Flour for dusting fish
1 tbsp continental parsley, chopped finely
Method:
Just before fish is cooked
Divide mash between 4 plates
Place four equal portions of spinach on top of mash
Heat olive oil in frying pan.
Season fish fillets and dust lightly in flour
When oil is hot, add fish to pan.
Cook fish fillets for 2 minutes or until golden then turn and cook other side.
Deglaze the pan with white wine, lemon juice and butter.
Place in a hot oven (180C) for 3 minutes until fish is almost cooked.
When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by ½ then add chopped parsley in last seconds.
Pour sauce over the fish.
