Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 315.26 Kcal (1320 kJ) | ||
| Calories from fat | 282.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.44g | 48% | |
|---|---|---|---|
| Cholesterol | 62mg | 21% | |
| Sodium | 586.2mg | 24% | |
| Potassium | 302.17mg | 6% | |
| Total Carbs | 5.98g | 2% | |
| Sugars | 2.45g | 10% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 4.87g | 10% | |
| Vitamin C | 9.8mg | 16% | |
| Iron | 3.1mg | 17% | |
| Calcium | 54.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 184.22 Kcal (771 kJ) | ||
| Calories from fat | 165.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.37g | 48% | |
|---|---|---|---|
| Cholesterol | 36.23mg | 21% | |
| Sodium | 342.54mg | 24% | |
| Potassium | 176.57mg | 6% | |
| Total Carbs | 3.49g | 2% | |
| Sugars | 1.43g | 10% | |
| Dietary Fiber | 1.44g | 10% | |
| Protein | 2.85g | 10% | |
| Vitamin C | 5.7mg | 16% | |
| Iron | 1.8mg | 17% | |
| Calcium | 31.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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