Poached Arctic Char with Basil-Tarragon Mayonnaise

Gluten Free
Dairy Free
Health score
27%
Poached Arctic Char with Basil-Tarragon Mayonnaise
45 min.
6
457kcal

Suggestions


Craving a light yet luxurious meal that's both healthy and bursting with flavor? Look no further! This Poached Arctic Char with Basil-Tarragon Mayonnaise is your answer. Imagine succulent, perfectly poached Arctic Char, its delicate flavor enhanced by a vibrant homemade mayonnaise that's a symphony of fresh herbs.

This recipe is not only incredibly delicious but also caters to dietary needs, being naturally gluten-free and dairy-free. It's quick enough for a satisfying lunch, elegant enough for a dinner party, and provides a delightful experience that won't leave you feeling heavy.

The star of the show is the Basil-Tarragon Mayonnaise. Forget store-bought versions – this homemade concoction is a game-changer. The fragrant basil and the subtle anise notes of tarragon create an unparalleled flavor profile that perfectly complements the Arctic Char's subtle richness. Paired with tender, crisp-tender asparagus, it's a complete meal that's as beautiful as it is delicious.

Ready in under 45 minutes, it's a weeknight winner that feels incredibly special, and the herby mayonnaise can be made in advance. Get ready to impress your family or guests with this simple yet sophisticated dish. Enjoy the freshness and vibrant flavors of this Poached Arctic Char!

Ingredients

  • 1.5 pounds asparagus trimmed
  • large egg yolks 
  • 0.3 cup basil leaves fresh
  •  garlic clove smashed
  • tablespoons kosher salt plus more
  • tablespoons juice of lemon fresh
  • tablespoon ground mustard 
  • 0.8 cup olive oil extra-virgin plus more for serving
  • servings flaky sea salt (such as Maldon)
  • 36 ounce arctic char steaks thick
  • 0.3 cup tarragon leaves plus 2 sprigs fresh

Equipment

  • bowl
  • frying pan
  • pot
  • blender

Directions

  1. Blend egg yolks, lemon juice, and mustard powder in a blender.
  2. Add basil and 1/4 cup tarragon. With machine running, drizzle in 3/4 cup oil; blend until smooth.
  3. Transfer mayonnaise to a small bowl, cover, and chill.
  4. Combine tarragon sprigs, garlic, 2 tablespoons kosher salt, and 6 cups water in a large deep, lidded skillet and bring to a boil.
  5. Add fish, cover, and remove skillet from heat.
  6. Let stand until fish is just opaque in the center, 6-8 minutes.
  7. Meanwhile, cook asparagus in a large pot of boiling salted water until crisp-tender, about 3 minutes; drain
  8. Serve fish with asparagus; top with mayonnaise, drizzle with some oil, and sprinkle with sea salt.
  9. DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.

Nutrition Facts

Calories457kcal
Protein33.09%
Fat61.29%
Carbs5.62%

Properties

Glycemic Index
33.67
Glycemic Load
1.34
Inflammation Score
-8
Nutrition Score
27.595652290013%

Flavonoids

Eriodictyol
0.24mg
Hesperetin
0.72mg
Naringenin
0.07mg
Apigenin
0.02mg
Luteolin
0.03mg
Isorhamnetin
6.46mg
Kaempferol
1.58mg
Myricetin
0.01mg
Quercetin
15.88mg

Nutrients percent of daily need

Calories:456.73kcal
22.84%
Fat:31.69g
48.75%
Saturated Fat:12.1g
75.61%
Carbohydrates:6.54g
2.18%
Net Carbohydrates:3.81g
1.39%
Sugar:2.38g
2.64%
Cholesterol:164.96mg
54.99%
Sodium:2614.46mg
113.67%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:38.49g
76.98%
Selenium:49.89µg
71.27%
Zinc:9.65mg
64.3%
Vitamin K:57.24µg
54.51%
Vitamin B12:2.93µg
48.9%
Vitamin B3:9.7mg
48.5%
Vitamin B6:0.87mg
43.38%
Vitamin B2:0.63mg
37.05%
Iron:6.4mg
35.54%
Phosphorus:344.04mg
34.4%
Vitamin B1:0.34mg
22.61%
Vitamin A:1107.22IU
22.14%
Potassium:774.57mg
22.13%
Folate:81.75µg
20.44%
Manganese:0.41mg
20.35%
Copper:0.38mg
19.07%
Magnesium:64.7mg
16.17%
Vitamin E:2.28mg
15.2%
Vitamin C:9.77mg
11.84%
Fiber:2.72g
10.89%
Calcium:78.33mg
7.83%
Vitamin B5:0.5mg
5.01%
Vitamin D:0.48µg
3.17%
Source:Epicurious