Poached Arctic Char with Basil-Tarragon Mayonnaise
Info
Rating
Calories
429.0
Protein
41.0
Sodium
148.0
Fat
25.0
Description
This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
Ingredients
2 large egg yolks*
2 tablespoons fresh lemon juice
1 tablespoon mustard powder
1/4 cup fresh basil leaves
1/4 cup fresh tarragon leaves plus 2 sprigs
3/4 cup extra-virgin olive oil plus more for serving
1 garlic clove, smashed
2 tablespoons kosher salt plus more
6 6-ounce arctic char steaks, each about 1 1/4" thick
2 bunches asparagus (about 1 1/2 pounds), trimmed
Flaky sea salt (such as Maldon)
Directions
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.
