Ralph Schelling GmbH
St. Andreas 7
6330 Cham, Switzerland
Mobile +41 79 270 49 51
Festnetz +41 44 500 43 30


Salmon with a lemon-pepper crust

This simple salmon dish reminds our Swiss chef of his time in the kitchen at Kunststuben in Küssnacht. There he served it with a crème badiane (cream with star anise). You can try it with green vegetables of your choosing and perhaps a light potato mash. Serves 4 as a main

  • Ingredients:
  • 800g fresh salmon fillet
  • 2 tbsps black peppercorns
  • 2 tbsps pink peppercorns
  • 2 tbsps mustard seeds
  • 1 lemon (juice and zest)
  • 100ml olive oil
  • Sea salt, pinch
  • Method:
  • 1. Clean and, if necessary, bone the salmon fillet.
  • 2. Coarsely crush the pepper and mustard seeds in a mortar. Mix in the lemon zest, and add two thirds of the olive oil to the marinade. Spread it over the top of the fillet and press the fillet down firmly.
  • 3. Fry the fillet pepper-side down in the remaining oil over a medium heat. Turn after about 2 minutes and leave to stand in the pan for 2 to 3 minutes, away from the heat so that the fish is still slightly glassy.
  • 4. Carefully cut into four pieces and arrange each on top of green vegetables or mash, adding a squeeze of lemon juice.


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