Poached Arctic Char with Basil-Tarragon Mayonnaise
A elegant dish featuring tender poached arctic char served with homemade basil-tarragon mayonnaise and crisp asparagus. The delicate fish is perfectly complemented by the herb-infused mayo and finished with a drizzle of olive oil and flaky sea salt.
Ingredients
- •2 whole large egg yolks*
- •2 tablespoons fresh lemon juice
- •1 tablespoon mustard powder
- •¼ cup fresh basil leaves
- •¼ cup fresh tarragon leaves plus 2 sprigs
- •¾ cup extra-virgin olive oil plus more for serving
- •1 clove garlic clove, smashed
- •2 tablespoons kosher salt plus more
- •6 piece 6-ounce arctic char steaks, each about 1 1/4" thick
- •2 bunches bunches asparagus (about 1 1/2 pounds), trimmed
- •1 to taste Flaky sea salt (such as Maldon)
Cooking Instructions
- 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.
10 min
- 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.
15 min
- 3.
Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
3 min
- 4.
Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
5 min
- 5.
DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.
