World Food Champion winner John McFadden joins Weekend Sunrise

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.


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.


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


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