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Bon Appétit

Poached Arctic Char with Basil-Tarragon Mayonnaise

By April Bloomfield

2.5

(2)

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Poached Arctic Char with Basil-Tarragon MayonnaiseMichael Graydon & Nikole Herriott

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.

Recipe information

  • Yield

    Makes 6 servings

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)

Preparation

  1. Step 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.

    Step 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.

    Step 3

    Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain

    Step 4

    Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.

    Step 5

    DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.

TagsArctic CharFishSeafoodBasilHerbs & SpicesTarragonMainDinnerNut FreeDairy FreeGluten Free30 Minutes or LessPoachBlenderBon Appétit

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