Yellowtail With Tarragon Aioli Recipes

Steps:

• First, make the tarragon aïoli. Prepare an ice bath with ice cubes and water in a bowl, ready to refresh the tarragon. Bring a pan of water to the boil and blanch the tarragon for 30 secs. Drain quickly and immediately refresh in the ice-cold water. Squeeze out the excess water, then blitz with the oil in a food processor until you have a green oil. Strain through a sieve to remove some of the bits.
• Put the garlic and egg yolks in a bowl and whisk until the yolks go pale and fluffy. Squeeze in a touch of lemon juice and whisk again, then slowly drizzle in the oil, whisking quickly and continuously, until it starts to thicken. Add a tiny splash of water if it looks like it's going to split. Keep adding the oil until it's all combined into a nice, thick green aïoli. Taste for seasoning and add lemon juice or salt to balance it.
• To make the fritters, toss the courgettes with a large pinch of sea salt and put in a colander set over the sink or a bowl for about 10 mins. Tip into a clean tea towel and squeeze out the excess moisture.
• Mix the courgettes with all the other fritter ingredients (except the oil) until well combined. Heat a little rapeseed oil in a non-stick pan and add fritter-sized spoonfuls. Cook until a crust has developed, then flip over with a palette knife or spatula. Keep warm on a plate in the oven until they're all done, then serve with hefty dollops of the aïoli. This is good as a side for fish, or as a snack/starter on a summer day.

Steps:

• Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
• Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.

Steps:

• For the bacon and tangerine dressing: Strain the tangerine juice through a mesh strainer into a small saute pan. Bring the juice to a simmer and reduce to a syrup consistency, about 5 minutes. Remove from the heat and let cool.
• Heat a large saute pan over medium-high heat. Cook the bacon in a little olive oil until crispy, about 7 minutes. Transfer to paper towels to drain, reserving the fat from the pan in a small bowl.
• Whisk together the mustard, 2 tablespoons of reserved bacon fat, the tangerine zest and the tangerine reduction in a small bowl.
• For the crostini: Preheat a grill pan over medium-high heat. Toast the fennel seeds in a small saute pan over medium heat until fragrant, about 3 minutes, and then grind in a spice grinder. Brush both sides of the baguette slices with a little olive oil and season generously with salt, black pepper and ground fennel seed. Grill until the bread is toasted, 3 minutes per side. Remove and reserve.
• For the tartar: Combine the yellowtail, parsley, capers, vinegar, mustard, chipotle puree, scallions, thyme, shallots, lemon juice and a drizzle of olive oil in a large bowl. Adjust the seasoning with salt and black pepper. Plate with the ring mold.
• Drizzle some of the dressing around the plate and garnish with reserved bacon pieces. Dress the bull's blood and chervil with some of the vinaigrette, season with salt and black pepper, and use to garnish the tartar. Serve with the crostini on the side.

Steps:

• In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon. Parsleyed Potatoes: Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes. Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat. Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter. Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley. Yellowtail: Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet. To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side. This recipe yields 4 servings. Each serving: 946 calories; 44 grams protein; 47 grams carbohydrates; 4 grams fiber; 65 grams fat; 11 grams saturated fat; 163 mg. cholesterol; 1385 mg. sodium.

Steps:

• Whisk together the mayonnaise, vinegar, and tarragon in a bowl. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes and up to 8 hours before serving.