Poached artic char with basil tarragon dressing

This herbaceous aioli is also terrific spooned over simply prepared vegetables, such as boiled new potatoes or roasted ramps.
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Recipe by April Bloomfield for Bon Appetit

Recipe by April Bloomfield for Bon Appetit

  • Duration
  • Cook Time
  • Prep Time
  • Serves 6.Servings


  • 2 sprigs tarragon

  • 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)

Basil tarragon dressing

  • 2 large egg yolks

  • 2 tablespoons fresh lemon juice

  • 1 tablespoon dry mustard

  • 1/4 cup fresh basil leaves

  • 1/4 cup fresh tarragon leaves 


For dressing, blend egg yolks, lemon juice, and dry mustard 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 olive oil, and sprinkle with sea salt.

DO AHEAD: Mayonnaise can be made 2 days ahead. Keep chilled.