Poached Arctic Char with Basil-Tarragon Mayonnaise |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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:
1. 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.
2. 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.
3. Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
4. Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
5. DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.
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