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Crispy fried salmon with spring vegetable broth
- aioli recipe
- 850 ml organic chicken or vegetable stock, lightly seasoned
- 8 baby bulbs fennel, stalks removed and herby tops reserved
- 4x120 g salmon steaks, from
- , ask your fishmonger, scored
- 1 small handful fresh mint, ripped
- 1 small handful fresh basil, leaves picked
- extra virgin olive oil
- sea salt
- freshly ground black pepper
- 100 g green beans, tops removed
- 100 g podded broad beans
- 100 g podded peas
Directions:View on Jamie Oliver
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