Poached Arctic Char With Basil Tarragon Mayonnaise Recipes
POACHED ARCTIC CHAR WITH BASIL-TARRAGON MAYONNAISE
This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
Provided by April Bloomfield
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.
- Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes.
- Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
- Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
- DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.
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- Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.
- Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil. Add fish, cover, and remove skillet from heat. Let stand until fish is just opaque in the center, 6-8 minutes.
- Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain.
- Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
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