Crispy Fried Salmon with Spring Vegetable Broth (Jamie)Marie L
- 1/2 small clove of garlic, peeled
- 1 tsp salt
- 1 large egg yolk*
- 1 tsp Dijon
- About 1/2 pint (285 ml) extra-virgin olive oil
- About 1/2 pint (285 ml) pint olive oil
- Freshly ground black pepper
- Lemon juice, to taste
- 1 1/2 pints (850 ml) chicken or vegetable stock
- 8 baby bulbs fennel, stalks removed and herby tops reserved
- 4 (6-8 oz) salmon steaks, scored
- 1 small handful fresh mint leaves, ripped
- 1 small handful fresh basil, leaves picked
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Around 3 1/2 oz (100 g) green beans, tops removed
- Around 3 1/2 oz (100 g) podded broad beans
- Around 3 1/2 oz (100 g) podded peas
First, make the aioli:
Smash up the garlic with 1 tsp of salt in a pestle and mortar (if you don’t have a pestle and mortar you can very finely chop the garlic).
Place the egg yolk and mustard in a bowl and whisk. Then start to add your olive oil bit by bit.
Once you’ve blended in a quarter of the olive oil you can start to add the rest in larger amounts.
When you’ve added it all, you can add the garlic and lemon, to taste, and any extra flavours such as basil, fennel tops, dill, chopped roast nuts.
To finish, just season to taste with salt, freshly ground black pepper and lemon juice.
When you’ve done that, bring your stock to the boil in a large pan then add your fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan.
Take your salmon steaks and, if you fancy it, you could finely slice a little of your mint and basil and push this into the score marks.
Pat the salmon steaks with a little olive oil, season and place skin-side down in the frying pan. Leave them for 2 minutes to get really crispy then check how they’re doing. They’ll want around 4 minutes on the skin side and 1 minute on the other.
When the fennel has had 4 minutes, add the green beans and the broad beans. Give them a further 2 minutes. By this time you will probably want to turn over the salmon steaks for their last minute.
Add the peas to the other veg and cook for a final 2 minutes. Don’t be tempted to overcook the salmon - remove it from the heat.
Divide the vegetables between 4 bowls, rip over the mint and basil, ladle over some of your hot cooking stock and place the salmon on top.
Serve with a dollop of aioli, fantastic!
Source: Marie L