Aioli
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1 small clove garlic
1/2 teaspoon salt (not too much)
1 large egg yolk
1 teaspoon dijon
1 lemon (for juice)
little finely chopped basil
little finely chopped fennel tops

1. pestle: salt, garlic, let rest
2. bowl: yolk, mustard, whisk, add oil little by little
3.       put garlic fm pestle, basil, fennel chopped, whisk
4.       salt, lemon (not too much) to taste.



Salmon
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0.85 l chicken stock, lightly seasoned
8 baby fennel bulbs, discard stalks
4 salmon steacks, scored (non skin side)
1 small handful fresh mint ripped
1 small handful basil leaves
100g green beans
100g small flat beans
100g podded peas (unpodded)

0. chop not too finely the basil and mint together
1. large enough pan: boils stock, taste
2. put fennel 4mn, ...
3. pat salmon w olive oil, add little seasoning, start heat frying pan
3.5 put salmon in pan, skin down
4. all beans +2mn, ...
5. check salmon, crispy underneath, watch color change
6. peas +2mn
7. likely turn salmon for another 1 mn (or 2) do not over cook, remove from heat
8. remove veggies (if cooked) keep all bouillon
9. spread veggies over 4 plates, add some chopped green
10. 1 or 2 spoons of stock on top
11. place salmon, dollop of aioli, serve

keep broth warm and add the carrots (20 to 30 mn in low simmer).



















what abt puffs

medaillons of beef
====================

160 g medaillon pp
1 handfull of fresh thyme leaves
2 handfull of dreied morels
2 shallots finely chopped
1 clove garlic finelly chopped
1 glass marsala
corn starch

0. place morels in bowl, cover w hot water.
1. preheat plate in oven to store meat
2. chop all the thyme, the garlic, the shallots
3. sprinkle 1/2 thyme over meat, rub in meat with olive oil, let sit 10mn
4. preheat (much) frying pan (no need oil).
5. salt+peper steacks and sear (1mn to 2mn) each side. save in oven
6. turn down heat, add little oil, shallots, garlic, remaining thyme.
7. strain morels, keep small ones, chop others, add.
7.5 add any meat juice in plate
8. add 1/2 marsala, 
9. season
10. put starch in remaining marsala, mix and slowly thicken sauce
11. serve meat, pour sauce over, add carrots and puffs