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Recipe by – Michael Weldon
Pour the oil in the pan and add garlic, bay and rosemary.
Place the salmon into a pan so that it is covered by the oil and cook on low heat so that it is simmering for 15 minutes. You can test it with a skewer, if it goes through the fish without resistance it’s cooked.
Using a fry-pan and a little oil, lightly fry the broccolini for 2 minutes until it has just softened but still has crunch. Season with salt and lots of black pepper.
Remove the fish from the oil and drain.
Serve the salmon on top of the broccolini with a pinch of salt and a wedge of lemon.
Serves – 4
20 Mins | Serves 4
For the mayonnaise, place egg yolks, vinegar, mustard, half the oil and a pinch of sea salt into the jug of a stick blender.
1 Hr | Serves 8
Preheat an oven to 180 degrees (C). Grease and line the base and sides of a 30 cm x 20 cm rectangle baking tray with high sides
50 Mins | Serves 6-8
Place the chocolate and olive oil into a large bowl over a pot of gently simmering water and stir occasionally until the chocolate has melted.
