Having just taken out his SECOND ‘World Seafood Title’ in Texas, John McFadden joined Weekend Sunrise to share a delicious seafood dish before he goes on to defend his ‘World Food Champion’ title for the second year in a row.
SALMON WITH LEMON CRUMBLE & POTATO SALAD
Ingredients –
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4 x 180g salmon fillet
35g x lemon pepper seasoning
300g x kipfler potatoes cooked & peeled
90ml x mayonnaise
30g x seeded mustard
1bch x chives
2bch x asparagus
80g x panko crumbs
30g x butter
30g x black puffed rice (cook rice in hot oil remove)
1ea x lemon rind
20ml x oil
Salt and pepper
For potato salad
Dice the potatoes, add the mayonnaise, seeded mustard, chives, lemon rind & season with salt & pepper.
For the lemon crumble
Add butter to a pan, once melted add panko crumbs and cook until golden brown then add 5g lemon pepper seasoning. Then add the black rice which has been fried in oil. Set aside.
For the salmon
Season with the lemon pepper seasoning. Heat pan with oil and cook belly side down. Then turn over and finish in pan approx. 6-7 minutes.
While cooking blanch the asparagus and set aside.
Plating
Place the potato salad to the side and cover with the crumble. Lean the asparagus against the salad and then the salmon to the side of the salad. Serve