Name: Poached Arctic Char with Basil-Tarragon Mayonnaise
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)

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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

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.