Seaweed Mashed Potatoes Recipes

SEARED SALMON WITH MASHED VEGETABLES AND SEAWEED

Steps:

• Heat the oil in a heavy skillet and fry the seaweed for one minute. Remove and drain on paper towels.
• Prepare the vegetables. Simmer the first six ingredients together in boiling, salted water for 12 to 15 minutes. Drain and mash. Season to taste and add the olive oil and heavy cream. Mix well and keep warm.
• Saute the shallots over medium heat in the oil until caramelized (about 10 to 15 minutes). Sprinkle with flour and stir well. Add the fish stock and cook slowly over moderate heat, stirring until any lumps have disappeared. Season to taste with salt, add the crushed peppercorns and vinegar and simmer five more minutes. Set aside and keep warm.
• Season the salmon with salt and pepper to taste. Heat the oil in a saute pan and sear the salmon for two-and-a-half to three minutes on each side for rare, more for well done.
• While the fish is cooking, place a mound of potato mixture in the center of six individually heated plates. Spoon sauce around the potato and top it with the salmon fillet. Sprinkle the seaweed on top.

SEASONED MASHED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain., In a large bowl, mash potatoes. Add the remaining ingredients; beat until fluffy.