- Yield: 6 Servings
- 6-8 new potatoes
- 250 g shelled broad beans
- 6 little Gem lettuces
- 600 ml veal stock
- 2 tsp caster sugar
- Salt and pepper
- Olive oil
- 6 salmon pieces (175 g each), skin on
- 30 slices of spicy chorizo
- 1.5 kg veal knuckle bones, chopped
- 1 calf’s foot, split
- 1 large onion, roughly chopped
- 2 large carrots, roughly chopped
- 1 stick of celery, roughly chopped
- 5 litres water
- 2 cloves of garlic
- 2 sprigs of thyme
- ½ tbsp tomato purée
- 5 cloves of garlic
- 2 egg yolks
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- Salt and cayenne pepper
- 275 ml light olive oil
- 1-2 tbsp cold water
How to Make It
- Roast the bones and calf’s foot in a hot oven 220°C, turning occasionally until brown all over, then put them into a large saucepan.
- Put the onion, carrots and celery into the roasting pan and roast until golden, turning frequently with a wooden spatula. Pour off any excess fat and put the roasted vegetables into the saucepan with the bones.
- Put the roasting pan over high heat and add 500 ml of the water to deglaze the pan; scrape the bottom with a wooden spatula to loosen all the caramelised sugars, then pour into the saucepan with the bones.
- Add the remaining ingredients and bring to the boil. Skim off the scum and fat that come to the surface. Turn down the heat and simmer gently for 3½ hours, skimming occasionally. Pass through a fine sieve and leave to cool. This can be kept in the refrigerator for 8-10 days, or frozen. Aioli
- Peel the garlic and slice the cloves lengthways, removing any green shoots. Put the garlic in a blender with the yolks, mustard, vinegar, salt and cayenne, and blend at full speed. Gradually trickle in the olive oil while the blender is running.
- After half of the oil has been incorporated stop and scrape down the sides of the blender with a rubber spatula. Continue to trickle in the oil, scraping the sides of the blender once or twice more, and adding the water with the last of the oil to thin the consistency slightly, until you have a smooth garlic mayonnaise. Vegetables
- Boil the potatoes in salted water until tender. Drain, peel, cut into thick slices and keep warm.
- Boil the broad beans in salted water until tender. Refresh in ice-cold water then remove the outer skins to reveal the tender bright green beans.
- Blanch the lettuces in boiling water for 3 minutes. Refresh in ice-cold water and squeeze dry. Put the lettuces in a wide pan with the stock, sugar, salt and pepper and boil until the stock has thickened enough to coat the lettuce slightly; turn and baste the lettuce frequently as it cooks. Keep warm. To Serve
- Heat the oven to 180°C.
- Heat a non-stick frying pan until very hot. Add a drop of olive oil and cook the salmon, skin side down, until browned. Turn over and cook the other side; this should take no more than 2-3 minutes on each side. The skin should be crispy yet the fish should remain very pink.
- Warm the potato slices, broad beans and chorizo in the oven for a couple of minutes.
- Put a lettuce in the centre of each plate with some of its cooking liquid. Arrange the broad beans, chorizo and potato slices around the lettuce. Drizzle generously with aïoli, then lay the salmon, skin side up, on top of the lettuce.