Yellowtail With Tarragon Aioli Recipe - Cooking Index
Yellowtail With Tarragon Aioli Recipe - Cooking Index
| Tarragon Aioli | ||
| 1 | Garlic clove | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1 | Egg yolk | |
| 2 tablespoons | 30ml | Lemon juice |
| 1/4 cup | 59ml | Canola oil |
| 1/4 cup | 59ml | Olive oil |
| 1 tablespoon | 15ml | Chopped tarragon |
| Parsleyed Potatoes | ||
| 2 | Yukon Gold potatoes - (abt 2 lbs) - peeled (large) | |
| 1 | Garlic clove | |
| 1/4 | Onion | |
| 1 tablespoon | 15ml | Salt |
| 3 tablespoons | 45ml | Butter |
| 1 teaspoon | 5ml | Sea salt |
| Freshly-ground black pepper - to taste | ||
| 5 tablespoons | 75ml | Chopped Italian parsley |
| Yellowtail | ||
| 2 tablespoons | 30ml | Olive oil |
| 4 | Yellowtail filets - (6 oz ea) - skin removed | |
| = (locally caught - not Japanese) | ||
| Lemon wedge - for serving |
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.
Source:
The Los Angeles Times, 09-03-2003
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