Poached Fish And Vegetables With Garlic Mayonnaise

Ingredients

• Salt and pepper
• 1 pound cod or salmon fillet in a thick slab
• 4 medium carrots, peeled and in chunks
• 1 pound fingerling potatoes
• ¾ pound green beans, trimmed
• 1 egg or egg yolk
• Dash cayenne
• ¼ teaspoon saffron, optional
• 1 or more cloves garlic, roughly chopped
• 2 tablespoons fresh lemon juice
• 1 cup extra virgin olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    720 calories; 55 grams fat; 8 grams saturated fat; 0 grams trans fat; 39 grams monounsaturated fat; 6 grams polyunsaturated fat; 32 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 26 grams protein; 98 milligrams cholesterol; 413 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Begin poaching the fish and vegetables at least 3 hours before serving. Bring a large pot of water to a boil, and salt it. Meanwhile, place fish in a skillet or saucepan, and cover with water. Add a large pinch of salt, and turn heat to medium high. When water boils, lower heat, simmer fish for 8 to 10 minutes or until a thin-bladed knife inserted into the center meets little resistance. Remove fish with a slotted spoon to a plate, cover loosely, and refrigerate.
2. Add carrots and potatoes to the pot of boiling water. Cook until tender, then remove with slotted spoon. Run under cold water. Refrigerate. Cook beans in the same water. When crisp-tender, drain and plunge beans into a bowl of ice water. Refrigerate.
3. To make aioli, combine egg, cayenne, saffron, garlic, lemon juice and 1/4 cup of the oil in a blender or a food processor. Turn on machine, and begin adding remaining oil in a thin, steady stream. As mixture thickens, add oil a bit faster, blending until emulsion is thick. Taste, adjust seasoning, and chill.
4. Serve fish and vegetables cold, passing aioli at table, along with some crusty bread.