crispy fried salmon with spring vegetable broth #JamieOliver.

It’s spring , time for a healthy diet. “There’s nothing like a piece of perfectly cooked salmon with a crispy, crunchy skin, perfectly complemented by a spring veg broth.” Adulterated from Jamie Oliver who says the trick is a dollop of Aioli.
(Jamie says to make it but you can buy it!)

You need for 4 fashionista or 35 models;
850ml chicken or vegetable stock, lightly seasoned
8 baby bulbs of fennel, stalks removed and herby tops reserved
4 x 170–225g salmon steaks, scored
1 small handful of fresh mint, ripped
1 small handful of fresh basil, leaves picked
extra virgin olive oil
sea salt and freshly ground black pepper
around 100g green beans, tops removed
around 100g podded broad beans
around 100g podded peas
aïoli

• Slip into your summery black Matteau dress
• Pull on snazz a licious Bottega Veneta sandals
• Pour a French champagne. Guzzle.
• Make the aioli if you feel like it or ask George Clooney to whip it up.
• Then bring your stock to the boil in a large pan then add fennel and allow this to boil for 4 minutes while you heat up a non-stick frying pan.
• Take your salmon fillets and push a little of your mint and basil 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.
• Pour another Champers.
• The salmon need around 4 minutes on the skin side and 1 minute on the other.
• You’ll get an idea of how they’re cooking as you’ll see the salmon change colour. Bit like getting dressed in the morning.
• 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.
• Jamie says 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 aïoli.
• Fantastic! Thanks Jamie.