Trout and Charred Fennel with Aïoli on Whole Grain Bread

Name: Trout and Charred Fennel with Aïoli on Whole Grain Bread
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 bunch arugula, trimmed, washed, and dried; 237 milliliters olive oil or canola oil; 1 egg yolk; 2 fennel bulbs; 2 garlic cloves, minced; 1 Tbsp fresh lemon juice; 8 slices whole-grain bread, lightly toasted; 59 milliliters extra-virgin olive oil; 454 grams lake trout or salmon fillet, skinless, cut into four pieces; 4 servings Salt; 4 servings Salt and black pepper; 1 Tbsps cold water

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.

Ingredients you will need

Lemon Juice

Egg Yolk

Garlic

Aioli

Water

Equipment you will use

Immersion Blender

Pour in the oil, and then let this settle for 15 minutes.

Ingredients you will need

Cooking Oil

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.

Ingredients you will need

Aioli

Salt

Equipment you will use

Immersion Blender

Cut fennel bulb in half from root to stem, then remove the cores.

Ingredients you will need

Fennel Bulb

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

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.

Ingredients you will need

Fennel

Equipment you will use

Frying Pan

Remove fennel when cooked, and repeat process with remaining fennel.

Ingredients you will need

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.

Ingredients you will need

Fennel

Cooking Oil

Equipment you will use

Frying Pan

Add the salmon pieces and cook until browned and cooked through, one to two minutes each side.

Ingredients you will need

Salmon

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.

Ingredients you will need

Arugula