Saumon with aioli
================= 2015-xx-xx


4 servings

These are my notes for this recipe from Jamie Oliver:
Crispy fried salmon with spring vegetable broth

Aioli:
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1 small clove garlic
1/2 teaspoon salt (not too much)
1 large egg yolk
1 teaspoon dijon mustard
1 lemon (for juice)
little finely chopped basil
little finely chopped fennel tops

1. pestle: salt, garlic, let rest
2. bowl: yolk, mustard, whisk, add oil little by little
3. put garlic fm pestle, basil, fennel chopped, whisk
4. salt, lemon (not too much) to taste.


Salmon:
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0.85 l chicken stock, lightly seasoned
8 baby fennel bulbs, discard stalks
4 salmon fillets
1 small handful fresh mint ripped
1 small handful basil leaves
100g green beans
100g small flat beans
100g podded peas (unpodded)

1. chop not too finely the basil and mint together
2. in a large enough pan: boil stock, taste
3. put fennel 4mn, ...
4. pat salmon w olive oil, add little seasoning, start heat frying pan
5. put salmon in pan, skin down
6. all beans +2mn, ...
7. check salmon, crispy underneath, watch color change
8. peas +2mn
9. likely turn salmon for another 1 mn (or 2) do not over cook, remove from heat
10. remove veggies (if cooked) keep all bouillon
11. spread veggies over 4 plates, add some chopped mint & basil
12. 1 or 2 spoons of stock on top
13. place salmon, dollop of aioli on top, serve.