Poached Arctic Char With Basil Tarragon Mayonnaise Recipes

POACHED ARCTIC CHAR WITH BASIL-TARRAGON MAYONNAISE

Steps:

• 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.

BROILED ARCTIC CHAR WITH BASIL SAUCE AND TOMATO

Steps:

• Blanch basil in a 1-quart saucepan of boiling water 15 seconds, then transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Squeeze excess liquid from basil and purée in a blender with garlic, salt, and 3 tablespoons oil.
• Preheat broiler. Line rack of a small broiler pan with foil, then oil foil.
• Stir together brown sugar and vinegar until sugar is dissolved, then overlap tomato slices on a large plate and drizzle with vinegar mixture. Season with salt.
• Put fish, skin side down, on pan, then season with salt and pepper and drizzle with remaining 1/2 tablespoon oil. Broil fish about 3 inches from heat (without turning) until just cooked through, 6 to 8 minutes.
• Put fish on top of tomatoes and spoon basil sauce on top. Serve with lemon.