Login to Save Like

Ingredients

• 50 g plain flour
• 50 g rice flour
• 1/2 tsp baking powder
• 90 ml ice-cold water
• 1 tsp clear honey
• 300 ml vegetable oil
• 5 tbsp soda water
• 4 baby courgettes with flowers or 2 small courgettes, cut in half, seeds scraped out

• 2 bulb fennel
• 100 g pine kernels, lightly toasted in a dry frying pan
• 1/2 red chilli, seeds removed and finely chopped
• 8 sun-blushed tomatoes, chopped
• 100 g crme frache
• 1 unwaxed lemon, juice and zest
• 1 handfuls mint

• 4 thick salmon, about 175g each, pin boned and skinned
• 1 tbsp olive oil
• 1 lemon, cut into wedges

• 100 ml extra virgin olive oil
• 1 chilli, finely chopped
• 1 handfuls mint, finely chopped

Description

Light Courgette Fritters And A Shaved Fennel Salad Make Perfect Summer Accompaniments To Aaron Craze’s Grilled Salmon

UK TV