Name: Roast Salmon with Spicy Chorizo and Aïoli
Yield: Serves 6
Ingredients: 2 cloves of garlic; 5 litres water; 1 stick of celery, roughly chopped; 6-8 new potatoes (e.g. Charlotte, Belle de Fontenay); ½ tbsp tomato purée; 2 sprigs of thyme; 275 ml light olive oil; 1-2 tbsp cold water; 250 g shelled broad beans; Salt and cayenne pepper; 2 tsp caster sugar; 600 ml veal stock; 6 little Gem lettuces; Salt and pepper; 2 tsp white wine vinegar; 2 egg yolks; 1 tsp Dijon mustard; 5 cloves of garlic; Olive oil; 30 slices of spicy chorizo; 6 salmon pieces (175g each), skin on; 1.5 kg veal knuckle bones, chopped; 1 calf’s foot, split; 1 large onion, roughly chopped; 2 large carrots, roughly chopped

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

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

Method

Veal Stock

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 v