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Poached Arctic Char with Basil-Tarragon Mayonnaise

Poached Arctic Char with Basil-Tarragon Mayonnaise

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This poached arctic char with basil-tarragon mayonnaise is a sophisticated yet simple dish that celebrates delicate flavours and fresh ingredients. Arctic char is a wonderful alternative to salmon, offering a milder taste that pairs beautifully with the aromatic notes of fresh tarragon and basil. By poaching the fish gently off the heat, you ensure a soft, buttery texture that remains perfectly moist, making it a reliable technique for any home cook looking to master seafood.

As a diabetes-friendly main course, this recipe focuses on high-quality proteins and heart-healthy fats from the extra-virgin olive oil. The vibrant green herb mayonnaise can be prepared up to two days in advance, allowing you to assemble this nutritious meal in mere minutes. Serve alongside tender steamed asparagus for a light, low-carbohydrate dinner that feels truly indulgent without compromising on health.

Ingredients for Poached Arctic Char with Basil-Tarragon Mayonnaise

2 large egg yolks*
2 cucharadas de jugo de limón fresco
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 diente de ajo, machacado
2 cucharadas de sal kosher más adicional
170g arctic char steaks, each about 1 1/4" thick
2 bunches asparagus (about 675g), trimmed
Sal marina en escamas (como Maldon)

How to make Poached Arctic Char with Basil-Tarragon Mayonnaise

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.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.