Cold Poached Fish with Lime Basil Mayonnaise

Portion of fish per person.

113-150 grams ( 1/4 - 1/3 of a pound) for a main course.

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Ingredients for 4 people

454-600 grams of arctic char ( or fish of your choice)

1 bottle of white wine

2 Tbsp of Herbes de Provence

1.5 cups of mayonnaise

1 cup of fresh basil leaves

2 Tbsp of lime olive oil

salt to taste

Directions

preheat oven to 225º

Place your fish skin side down in a ceramic or glass baking dish. Sprinkle fish with salt and Herbes de Provence. Pour wine into the dish up to the middle  of the fish and cover  with tinfoil.

Bake for 25-30 minutes - this does depend on the thickness of the fish so check and adjust the time ( i had a thicker piece that took closer to 40mins), and remember to not overcrowd the dish to allow for even poaching.

Remove the fish from the baking dish and transfer to a serving platter. Place the platter in the fridge until cold ( minimum an hour or two).

Lime Basil Mayonnaise

Place everything in a blender, or use a hand blender and blitz until smooth - adjust the flavour of lime if you wish and add a pinch of salt.

Serve the poached fish with a dollop of mayo and potato salad, or green salad.