Stuffed Salmon with Caramelized Lemon Mayonnaise

Ingredients

• Stuffed Salmon

  • 1 cup (250 ml) chicken broth
  • 1 small fennel bulb, stalks removed, cut into cubes
  • 3/4 lb (350 g) monkfish fillet, cut into cubes
  • 1 egg
  • 3 lb (1.4 kg) skinless salmon fillet
  • 3 lemons, thinly sliced and seeds removed
  • Salt and white pepper

• Caramelized lemon mayonnaise

  • 1 slice lemon, with peel, about 1/2 inch (1 cm) thick, seeds removed
  • 1 tablespoon (15 ml) olive oil
  • 2 tablespoons (30 ml) water
  • 1 teaspoon (5 ml) Dijon mustard
  • 1 egg yolk
  • 1/4 teaspoon (1 ml) ground fennel seeds
  • 3/4 cup (180 ml) vegetable oil
  • Salt and pepper