Wild Salmon With Aioli
4 x 8oz x fillet pieces of wild Salmon, pin-boned
Extra virgin oil
Juice from 1 lemon
For the aioli:
1/2 clove garlic
1 large egg yolk
1 teaspoon Dijon mustard
1/2 pint Extra Virgin Olive oil
1/2 pint olive oil
Lemon juice to taste
A bunch of basil, pounded or chopped
DIRECTIONS
To make the Aioli, smash the garlic with a
teaspoon of salt in a pestle and mortar. Place the egg yolk and mustard in a
bowl and whisk together then start to add the oils bit by bit. Once you’ve
blended in quarter of the oil you can start to add the rest in larger amounts.
When it’s all gone in add the garlic, basil and lemon. Season to taste and a
bit more lemon if needed.
In a large frying pan on a high heat. Take your salmon and pat with a little
oil, season and place skin side down in the frying pan. Leave them for 2 minutes
to get really crispy. They will want 4 minutes on the skin side and 1 minute on
the other
1913
Suffragists demonstrate in London. Garment workers strike in New York and
Boston; win pay raise and shorter hours. Henry Ford develops first moving
assembly line. 16th Amendment (income tax) and 17th (popular election of U.S.
senators) adopted. Bill creating U.S. Federal Reserve System becomes law.
Stravinsky's The Rite of Spring. Woodrow Wilson becomes 28th U.S. president.
Armory Show introduces modern art to U.S.; Duchamp's Nude Descending a Staircase
shocks public.