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NZ King Salmon French Quarter

Cooking time: 90

Cooking method: Bake


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

Cooking instructions

Creole red pepper butter

  1. Combine ingredients in a food processor.
  2. Pulse until smooth - do not overwork or butter will break.
  3. Lay a parchment paper sheet on work surface.
  4. Lay butter down one side in a line.
  5. Roll into a log shape - with a diameter of 1 1/2"/4cms.
  6. Roll in plastic wrap, twist ends tight to compress butter and refrigerate.

Boulanger potatoes

  1. Combine stocks and thyme in sauté pan over medium heat.
  2. Cook to reduce volume by 75%.
  3. Butter muffin tins.
  4. Layer potatoe slices in tins, adding a little stock with each layer.
  5. Heat oven to 375°F/190°C and place muffin tin in oven and bake until potatoes are done.
  6. 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

  1. Heat oil in saucepan over medium heat.
  2. Add mushrooms and sauté until lightly caramelized.
  3. Add garlic, shallots and thyme - sauté 3 minutes.
  4. Add wine and reduce to syrup.
  5. Add stock and reduce by 50%.
  6. Add crayfish season to taste and keep warm.

To serve

  1. Heat oven to 375°F/200°C.
  2. 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.
  3. Finish in oven to desired internal doneness.
  4. Return skillet to medium heat. Add unsalted butter to skillet and rapidly baste salmon to encase.
  5. Transfer salmon to plate lined with a towel to drain excess butter.
  6. Transfer salmon to warm plate.
  7. Top with brioche crumbs and creole red pepper butter.
  8. Invert a boulanger potato stack next to salmon.
  9. Spoon crayfish and mushroom ragout next to salmon and serve immediately.

Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography