Trout and Charred Fennel with Aïoli on Whole Grain Bread
Trout and Charred Fennel with Aïoli on Whole Grain Bread is A mixture of arugula, water, whole-grain bread, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 30 minutes.
Instructions
For the Aioli: In a immersion blender cup, combine the egg yolk, lemon juice, cold water, and garlic.
Pour in the oil, and then let this settle for 15 minutes.
Place the head of the immersion blender at the bottom of the cup, and then turn it on. Process the aioli, tilting and lifting the immersion blender occasionally, until it emulsifies. Click here for more detailed instructions. Season to taste with salt.
Cut fennel bulb in half from root to stem, then remove the cores.
Cut the pieces into thin slices, and then cut these into very thin matchsticks. Toss the fennel pieces with 2 tablespoons of the olive oil, and season with salt and pepper.
Place a large iron skillet over high heat. When very hot, add about half of the fennel, or as much as will fit comfortably in one layer. Cook until fennel becomes charred, stirring occasionally, two to three minutes.
Remove fennel when cooked, and repeat process with remaining fennel.
When fennel is done, turn off the heat, and carefully wipe out the iron skillet. Turn heat to medium-high, and pour in the remaining two tablespoons of oil.
Add the salmon pieces and cook until browned and cooked through, one to two minutes each side.
Smear about a tablespoon of the aioli on one side of four slices of the bread. Top each with layer of arugula, a quarter of the charred fennel, and one piece of salmon.
Drizzle on some more aioli if you'd like, and then top each with a slice of bread.