Andy Barfield (University of Tsukuba, Japan)
I saw this on the TV in the UK, and cooked it from memory a few days later. Simple as pie, and mmmmm ... very tasty...
4 salmon steaks or fillets (+)
200 g butter
2 tablespoons white flour (+)
1 cup milk
400 g potatoes (+)
2 or 3 carrots
Some olive oil
Pepper, salt, other herbs as you like
Peel the potatoes and carrots. Boil with a pinch of salt for 20 minutes. Heat half the butter in a wok. Add the salmon and cook gently for about 10 minutes. Add pepper if you wish. Remove the salmon from the wok. Add the other 100g butter to the wok and stir in flour, adding milk to make a smooth and thickening white sauce.
Have a glass of white wine.
Break the salmon into small pieces, and remove bones. Add the salmon to the white sauce and stir for a few minutes, so that the sauce thickens. Add other herbs as you wish. Mash the potatoes and carrots together, adding olive oil and a little salt, to make a speckled-orange mash.
Add the salmon in thick white sauce to an oven dish. Put mashed potatoes and carrots on top, and pattern with a fork. Place in a pre-heated oven at 200C for 30 minutes or so.
Serve with white wine, salad, and oven-toasted French bread.