Poached Arctic Char With Basil-Tarragon Mayonnaise
This dish combines the delicate flavors of arctic char steaks with a vibrant herb-infused mayonnaise. The char is gently poached in a fragrant broth, resulting in tender and flavorful fish. Paired with crisp-tender asparagus and topped with the herbaceous mayonnaise, this meal is both elegant and delicious. Enjoy the harmony of flavors and textures in every bite.
— Constant Cookbook
Ingredients
- 2 large egg yolks
- 2 fresh lemon juice
- 1 mustard powder
- 1/4 fresh basil leaves
- 1/4 fresh tarragon leaves plus 2 sprigs
- 1/4 extra-virgin olive oil plus more for serving
- 1 garlic clove, smashed
- 2 kosher salt plus more
- 6 6-ounce arctic char steaks, each about 1 1/4-inch thick
- 2 bunches asparagus (about 1 1/2 pounds), trimmed
- Flaky sea salt (such as Maldon)
Instructions
- 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.
Yield
6 servings
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