Yellowtail With Tarragon Aioli Recipes
CHEF JOHN'S TARRAGON AIOLI
The beauty of aioli made in the traditional method with a mortar and pestle is that a small amount of garlic can flavor a large amount of mayo. Also, this real aioli is so strong and powerful that you don't need half a cup of mayo on your grilled fish. Just a teaspoon of my version is so intense it will fully flavor a whole piece of meat or pile of veggies.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Crush garlic and salt together in a mortar with a pestle; add tarragon and continue crushing with the pestle until tarragon is pulverized.
- Stir mayonnaise and lemon juice into garlic-tarragon mixture until aioli is smooth; season with cayenne pepper.
Nutrition Facts : Calories 100.6 calories, Carbohydrate 0.9 g, Cholesterol 5.2 mg, Fat 10.9 g, Protein 0.2 g, SaturatedFat 1.6 g, Sodium 128.3 mg, Sugar 0.2 g
YELLOWTAIL WITH TARRAGON AIOLI RECIPE
Provided by á-174942
Number Of Ingredients 21
Steps:
- In a mortar and pestle, smash the garlic and salt into a paste. In a large bowl, whisk the egg yolk until smooth. Whisk in the lemon juice. Slowly drizzle in the canola oil, whisking to make a thin mayonnaise. Whisk in the garlic-salt paste and the olive oil. Just before serving, mix in the tarragon. Parsleyed Potatoes: Slice the potatoes across, not lengthwise, about one-quarter-inch thick. Put them in a pot with the garlic, onion and salt and add water to cover. Bring to a boil over high heat, then reduce the heat and simmer until tender, 8 to 10 minutes. Pour off the water carefully and add ice water to stop the cooking. Drain, then pat the slices dry with a paper towel and lay flat. Clarify the butter by melting over low heat until it separates. Skim the foam, leaving 2 tablespoons clarified butter. Just before serving, heat the clarified butter in a large skillet and add the potatoes. Cook on both sides, turning gently, to heat through, about 5 minutes. Season with the salt and pepper and sprinkle with parsley. Yellowtail: Heat the olive oil until almost smoking in a heavy iron skillet. Add the fish and cook until the bottom is golden brown, about 2 minutes. Turn over the fish and cook for 1 minute for medium-rare. Squeeze a couple of drops of lemon juice on each filet. To serve, overlap four to five potato slices to make a circle in the center of each plate. Place one filet on top of the potatoes, and serve the aioli in a ramekin on the side. This recipe yields 4 servings. Each serving: 946 calories; 44 grams protein; 47 grams carbohydrates; 4 grams fiber; 65 grams fat; 11 grams saturated fat; 163 mg. cholesterol; 1385 mg. sodium.
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