Poached Arctic Char with Basil-Tarragon Mayonnaise

Ingredients for Poached Arctic Char with Basil-Tarragon Mayonnaise

• 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

• 180ml extra-virgin olive oil plus more for serving

• 1 garlic clove, smashed

• 2 tablespoons kosher salt plus more

• 170g arctic char steaks, each about 1 1/4" thick

• 2 bunches asparagus (about 675g), trimmed

• Flaky sea salt (such as Maldon)

Blend egg yolks, lemon juice, and mustard powder in a blender. Add basil and 1/4 cup tarragon. With machine running, drizzle in 180ml oil; blend until smooth. Transfer mayonnaise to a small bowl, cover, and chill.

Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 1450ml 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 centre, 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.

Avvertenza

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