Trout and Charred Fennel with Aïoli on Whole Grain Bread Recipe
Ingredients
- For the Aioli:
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon cold water
- 2 garlic cloves, minced
- 1 cup olive oil or canola oil
- Salt
- For the Sandwich:
- 1 pound lake trout or salmon fillet, skin removed, cut into four pieces
- 1/4 cup extra-virgin olive oil
- 2 fennel bulbs
- Salt and black pepper
- 8 slices whole-grain bread, lightly toasted
- 1 bunch arugula, trimmed, washed, and dried
Instructions
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