Recipe
Recipe

Ingredients
Creole red pepper butter
- ½ cup roasted red bell peppers, stemmed, seeded, minced
- 4tsp creole seasoning
- 1tbsp granulated onion
- 1tsp granulated garlic
- 1tsp sea salt
- 1tsp black pepper
- ½tsp cayenne pepper
- 2 cups unsalted butter, at room temperature
Boulanger potatoes
- 2 cups chicken stock
- 2 cups veal stock
- 3tbsp thyme sprigs
- 4 cups idaho potatoes, peeled and thinly sliced
Crayfish and mushroom ragout
- ⅛ cup oil
- 2 cups white mushrooms, sliced
- 1tbsp garlic, freshly peeled and minced
- 1tbsp shallots, peeled and minced
- 1tbsp fresh thyme
- ¼ cup red wine
- ¾ cup veal stock
- ½ cup crayfish, cooked and shelled
- sea salt & black pepper to taste
Additional ingredients required for assembly
- 140g NZ King salmon, skin and blood line removed
- 2tbsp unsalted butter
- 1tbsp brioche bread crumbs, toasted

Seafood used

Cooking method
Creole red pepper butter
- Combine ingredients in a food processor.
- Pulse until smooth - do not overwork or butter will break.
- Lay a parchment paper sheet on work surface.
- Lay butter down one side in a line.
- Roll into a log shape - with a diameter of 1 1/2"/4cms.
- Roll in plastic wrap, twist ends tight to compress butter and refrigerate.
Boulanger potatoes
- Combine stocks and thyme in sauté pan over medium heat.
- Cook to reduce volume by 75%.
- Butter muffin tins.
- Layer potatoe slices in tins, adding a little stock with each layer.
- Heat oven to 375°F/190°C and place muffin tin in oven and bake until potatoes are done.
- Remove and cover with teatowel to keep warm.
Note: For maximum flavour and texture delivery, this recipe should be prepared fresh for each service and any leftover should be discarded at end of service.
Crayfish and mushroom ragout
- Heat oil in saucepan over medium heat.
- Add mushrooms and sauté until lightly caramelized.
- Add garlic, shallots and thyme - sauté 3 minutes.
- Add wine and reduce to syrup.
- Add stock and reduce by 50%.
- Add crayfish season to taste and keep warm.
To serve
- Heat oven to 375°F/200°C.
- Heat a cast iron skillet over high heat until very hot and sear top side of salmon to get a nice crust, 1-2 minutes.
- Finish in oven to desired internal doneness.
- Return skillet to medium heat. Add unsalted butter to skillet and rapidly baste salmon to encase.
- Transfer salmon to plate lined with a towel to drain excess butter.
- Transfer salmon to warm plate.
- Top with brioche crumbs and creole red pepper butter.
- Invert a boulanger potato stack next to salmon.
- Spoon crayfish and mushroom ragout next to salmon and serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography