Crispy Fried Salmon with Spring Vegetable Broth

First, make the aioli: 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. 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. You'll get an idea of how they're cooking, as you'll see the salmon change colour. 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. (c) Jamie Oliver 2002