Crispy Fried Salmon With Spring Vegetable Broth Recipe

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Jamie Oliver on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

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

Freshly ground black pepper

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

1 large egg yolk*

8 baby bulbs fennel, stalks removed and herby tops reserved

1/2 small clove of garlic, peeled

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

1 small handful fresh basil, leaves picked

Lemon juice, to taste

Sea salt and freshly ground black pepper

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

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

Extra-virgin olive oil

1 teaspoon salt

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

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

1 teaspoon Dijon mustard

1 small handful fresh mint leaves, ripped

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