Poached Arctic Char With Basil Tarragon Mayonnaise Recipes

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POACHED ARCTIC CHAR WITH BASIL-TARRAGON MAYONNAISE



Poached Arctic Char with Basil-Tarragon Mayonnaise image

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

Provided by April Bloomfield

Yield Makes 6 servings

Number Of Ingredients 11

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)

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.

OH MY ARCTIC CHAR!



Oh My Arctic Char! image

I'm a huge fish fan and I'm always looking for new ways to make fish. I couldn't find any recipe that sounded tasty on the net for arctic char so I decided to try my cooking talent and come up with my own recipe. My husband and I couldn't believe how delicious this turned out, all of the flavors balanced perfectly. He wasn't hungry that night and ended up eating majority of the fish, haha! This recipe will not disappoint.

Provided by melanienl

Categories     Seafood     Fish

Time 25m

Yield 2

Number Of Ingredients 9

1 (10 ounce) fillet arctic char, rinsed and patted dry
1 pinch sea salt to taste
1 lime, zested and juiced
¼ cup olive oil
¼ cup sherry wine
3 sprigs rosemary, leaves stripped
2 cloves garlic
ground black pepper to taste
1 teaspoon cayenne pepper, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking dish with aluminum foil.
  • Season arctic char with salt, place in prepared baking dish, and sprinkle with lime zest.
  • Combine lime juice, olive oil, sherry, rosemary, and garlic in a food processor; pulse until garlic is finely chopped. Spread mixture over fish and season with black pepper and cayenne pepper.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 15 minutes, basting with pan juices about halfway through. When the fish is close to being cooked, switch the oven to broil for remaining two minutes or until browned.

Nutrition Facts : Calories 545.1 calories, Carbohydrate 10.2 g, Cholesterol 38.3 mg, Fat 38.7 g, Fiber 1.5 g, Protein 31.8 g, SaturatedFat 5.9 g, Sodium 455.3 mg, Sugar 0.8 g

WHOLE ROASTED ARCTIC CHAR WITH FENNEL AND PISTOU



Whole Roasted Arctic Char with Fennel and Pistou image

Provided by Tyler Florence

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 (2 to 3 pound) whole arctic char, gutted and scaled, gills and fins removed, head and tail intact
Sea salt and freshly ground black pepper
4 handfuls mixed fresh herbs (basil, thyme, tarragon)
1 small bulb fennel, sliced, fronds reserved
4 bay leaves
1 lemon, cut into 4 slices
Extra-virgin olive oil, as needed
1 recipe Pistou, recipe follows
2 anchovy fillets
2 garlic cloves
1 cup packed fresh basil leaves
1/2 cup extra-virgin olive oil
1/2 lemon, juiced
1 vine-ripe tomato, seeded, and chopped
Sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Rinse the fish well inside and out and pat dry with paper towels. Lay the big-boy out on a large rimmed sheet pan; cut 4 gashes crosswise on both sides of the fish, slicing all the way down to the bone. Season the arctic char with a generous amount of salt and pepper, inside the cavity and all over the skin. Stuff the mixed herbs and fennel inside the body of the fish. Tuck a lemon slice and bay leaf inside each of the slats. Rub a decent amount of olive oil on all parts of the fish. Roast for 30 to 40 minutes, until the skin is crispy and the fish itself is flaky. Transfer to a serving platter and garnish with fennel fronds. Serve with Pistou sauce.
  • Combine all ingredients in a food processor and process until the garlic is finely chopped. Serve at room temperature with grilled or roasted fish.
  • Yield: 1 cup

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2013-04-05 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 …
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  • 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.

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