POACHED FISH AND VEGETABLES WITH GARLIC MAYONNAISE

Poached Fish And Vegetables With Garlic Mayonnaise image

Provided by Mark Bittman

Time 1h

Yield 4 servings

Number Of Ingredients 11

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Ingredients

Salt and pepper
1 pound cod or salmon fillet in a thick slab
4 medium carrots, peeled and in chunks
1 pound fingerling potatoes
3/4 pound green beans, trimmed
1 egg or egg yolk
Dash cayenne
1/4 teaspoon saffron, optional
1 or more cloves garlic, roughly chopped
2 tablespoons fresh lemon juice
1 cup extra virgin olive oil

Steps:

Begin poaching the fish and vegetables at least 3 hours before serving. Bring a large pot of water to a boil, and salt it. Meanwhile, place fish in a skillet or saucepan, and cover with water. Add a large pinch of salt, and turn heat to medium high. When water boils, lower heat, simmer fish for 8 to 10 minutes or until a thin-bladed knife inserted into the center meets little resistance. Remove fish with a slotted spoon to a plate, cover loosely, and refrigerate.
Add carrots and potatoes to the pot of boiling water. Cook until tender, then remove with slotted spoon. Run under cold water. Refrigerate. Cook beans in the same water. When crisp-tender, drain and plunge beans into a bowl of ice water. Refrigerate.
To make aioli, combine egg, cayenne, saffron, garlic, lemon juice and 1/4 cup of the oil in a blender or a food processor. Turn on machine, and begin adding remaining oil in a thin, steady stream. As mixture thickens, add oil a bit faster, blending until emulsion is thick. Taste, adjust seasoning, and chill.
Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.

Nutrition Facts : @context http, Calories 726, UnsaturatedFat 46 grams, Carbohydrate 33 grams, Fat 56 grams, Fiber 7 grams, Protein 25 grams, SaturatedFat 8 grams, Sodium 1022 milligrams, Sugar 7 grams