Stuffed Salmon with Caramelized Lemon Mayonnaise | RICARDO

Ingredients

• 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
• 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