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

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