Ingredients Jump to Instructions ↓

  1. 1/2 small clove of garlic, peeled

  2. 1 teaspoon salt

  3. 1 large egg yolk*

  4. 1 teaspoon Dijon mustard

  5. About 1/2 pint (285 milliliters) extra-virgin olive oil

  6. About 1/2 pint (285 milliliters) pint olive oil

  7. Freshly ground black pepper

  8. Lemon juice, to taste

  9. 1 1/2 pints (850 milliliters) chicken or vegetable stock, lightly seasoned

  10. 8 baby bulbs fennel, stalks removed and herby tops reserved

  11. 4 (6 to 8-ounce) salmon steaks, scored (170 to 225 grams)

  12. 1 small handful fresh mint leaves, ripped

  13. 1 small handful fresh basil, leaves picked

  14. Extra-virgin olive oil

  15. Sea salt and freshly ground black pepper

  16. Around 3 1/2 ounces (100 grams) green beans, tops removed

  17. Around 3 1/2 ounces (100 grams) podded broad beans

  18. Around 3 1/2 ounces (100 grams) podded peas

Instructions Jump to Ingredients ↑

  1. First, make the aioli:

  2. Smash up the garlic with 1 teaspoon 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.

  3. 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.

  4. 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. You'll get an idea of how they're cooking, as you'll see the salmon change colour.

  5. 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.

  6. (c) Jamie Oliver 2002 *


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