Salmon Steak au Poivre

• 4 tablespoons black peppercorns
• 1 13 cups blackberries
• 6 salmon steaks, each about 5 inches long and 1 1/4 inches thick
• 2 teaspoons coarse sea salt
• 6 tablespoons fresh chervil, chopped

1. Crack the pepper by pressing down on it with a heavy cast-iron skillet, 1 tablespoon at a time.
2. Put the pepper in a bowl large enough to accommodate 1 steak.
3. Using the pointed end of a vegetable peeler, hull the blackberries.
4. Tear each berry into a few sections and gently mix with the pepper.
5. Avoid mashing.
6. Press a salmon steak into the pepper mixture, flip and repeat.
7. Repeat with 2 more steaks.
8. Spread a teaspoon of the salt in a large, dry skillet, preheated over medium heat.
9. Add the 3 steaks and cook 3 to 4 minutes per side, turning with a heavy square metal spatula to better keep the crust intact.
10. Repeat with the remaining salt and remaining steaks.
11. Garnish each steak with the chervil and serve immediately.

black peppercorns, blackberries, salmon, salt, fresh chervil

Taken from cooking.nytimes.com/recipes/9652 (may not work)