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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
