top: Braised lobster with coconut butter sauce
bottom: Seared salmon with cracked pepper crust
SEARED SALMON
WITH CRACKED PEPPER CRUST
Crushed black peppercorns give an invigorating edge to the salmon. Serves 4.
Ingredients
4 salmon fillets (140gm each), skinned
2 tablespoons black peppercorns, crushed
100ml tomato vinaigrette
4 teaspoons olive oil
salad garnish
Method
1. Cut the salmon into a 3 cm wide strips and coat evenly with crushed black peppercorns.
2. Heat the olive in a frying pan and fry the salmon quickly on all sides until just cooked.
3. Remove and allow to rest.
4. Arrange on plates and decorate with salad garnish.
5. Serve with tomato vinaigrette.
Tomato Vinaigrette
4 teaspoons red wine vinegar
1 teaspoon tomato puree
2 teaspoons tomato juice
4 tablespoons salad oil
1 tomato (blanched, peeled, seeded and diced)
ground white pepper
salt
salt
Method
1. Whisk the vinegar, tomato puree and tomato juice together in a bowl.
2. Then, slowly whisk in the salad oil.
3. Add the diced tomato, salt and pepper to taste.
