Ingredients
Salmon
Atlantic salmon fillet, skin-on, 200 g portion, pin-boned1
Olive oil15 ml
Sea salt and white pepperto taste
Pesto cream
Heavy cream100 ml
Basil pesto (house-made or quality commercial)30 g
Parmesan, finely grated20 g
Garlic, minced1 clove
Lemon zest1 tsp
Salt and pepperto taste
Garnish
Fresh basil leaves5 g
Lemon wedge1
Method
- 11. Heat volcanic stone to minimum 280 °C surface temperature for at least 30 min in a dedicated stone oven.
- 22. Prepare pesto cream: sweat garlic in a small saucepan; add cream and reduce by one-quarter; stir in pesto and parmesan; finish with lemon zest; season and keep warm.
- 33. Pat salmon dry; score skin at 2 cm intervals to prevent curling; brush with olive oil and season.
- 44. In the kitchen, sear salmon skin-side down on a hot plancha for 90 sec to crisp the skin before presenting to the guest.
- 55. Transfer hot stone to wooden board using oven mitts; place seared salmon skin-side up on stone.
- 66. Pour pesto cream into a small jug; present alongside the stone.
- 77. Instruct waiter to explain tableside cooking; guest finishes salmon skin-side down on stone for 3–5 min to preferred doneness.
Quality Check
- Skin is dry and crisp from plancha sear — no steamed or soggy skin.
- Pesto cream is vibrant green, smooth and aromatic.
- Stone temperature confirmed above 280 °C at point of service.
- Salmon portion is pin-bone-free — verify before plating.
Hot Volcanic Stone Standards
Stone heated to 280°C+ before service
Stone served on wooden board with heat mat
Guest cooks to their liking at the table — chef is responsible for prep and safe raw temp
Equipment
Volcanic stone, stone oven (300 °C), plancha, wooden serving board, heavy oven mitts, small saucepan, small jug
Allergens & Dietary
fishdairynutsGF