Roast Salmon with Spicy Chorizo and Aïoli


Preparation info

  • Serves


    • Difficulty


Appears in

The Chef Book

The Chef Book

By Chef Magazine

Published 2015

  • About


  • 6-8 new potatoes (e.g. Charlotte, Belle de Fontenay)
  • 250 g shelled broad beans
  • 6


Veal Stock

  1. 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.
  2. 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 v