Pierre Koffmann recipe on MasterChef The Professionals at The Berkeley Knightsbridge restaurant of salmon confit with sauteed bayonne ham test Scott and Sven

It is the third day of the semi-finals of MasterChef: The Professionals 2014 and the second two chefs – Scott and Sven – visits The Berkeley hotel in Knightsbridge, London, where French chef Pierre Koffmann test their skills in his kitchen.

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Pierre Koffmann has over 50 years of experience in the food industry and has trained a generation of great chefs, including Gordon Ramsay, Michel Roux Jr and Tom Kitchen.

The semi-finalists face the daunting task of a lunchtime service under this culinary superstar. They must quickly adjust to cooking at the highest level at the Knightsbridge restaurant. Each is responsible for a Koffmann classic from the lunch menu, and they must immediately get to grips with his back-to-basics, instinctive approach to cooking.

After service they must each cook Pierre one of his own famous signature dishes. Created in the 1970s and still a restaurant favourite, they must deliver a perfect version of confit of salmon with sauteed bayonne ham and a piperade of tomatoes and green pepper to impress the 3 Michelin Star chef.

The next day they return to Masterchef HQ where they will be given two hours to produce a main and dessert inspired by their Michelin experience before judges Marcus Wareing and Monica Galetti decides which chef will make the finals and which will be sent home.