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Crispy Fried Salmon with Spring Vegetable Broth (Jamie)

MarieMarie L
servings:Makes 4 servings.


  • Aioli:
  • 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
See Full Recipe



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