NZ King Salmon au Poivre


Serves: Makes 20 canapés


• Sprinkle cracked pepper on top side of fish pressing pepper lightly into the flesh. Season with a pinch of salt.
• Heat a large cast iron or other heavy skillet over medium-high heat. Melt butter; immediately add peppered salmon, pepper side up. Cook fish until it is opaque up half of the fish. Remove from heat and serve immediately. Garnish with micro watercress.

Chef’s Note: Salmon fillets can also be cooked directly on the grill. For a true flavor profile grill on a traditional cedar plank. For an interesting presentation serve on the edge of a wooden board.

About the Chef

Jonny Schwass takes a no-nonsense approach to cooking which has made him a big hit in the world of cuisine, overseas and at home.

During his 20 years of working in the hospitality industry, Jonny has cooked in various different restaurants and hotels in Australia and New Zealand. He has also spent s...
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