| 504 | 505 | 506 | 507 | 508 |
| 1 | 176 | 352 | 527 | 703 |
|
Poached Fish And Grilled Vegetable Salad
2
3
3
1
4
2
4
1
1
Whole Walleye or yellow pike; cleaned
Cup Fish stock or water
Cup Dry white wine
Onion; julienned
Sprigs Fresh thyme
Bay leaves
Garlic cloves
Yellow squash; cut 1/2" thick lengthwise
Zucchini; cut 1/2" thick
Lengthwise
Small Eggplant; cut 1/2" thick
Lengthwise
1
4
1
Roma tomatoes; cut in half
/4 Cup Olive oil
Salt; to taste
Freshly−ground black pepper; to taste
2
1
1
2
Teaspoon Minced garlic
Cup Extra−virgin olive oil
Tablespoon Chopped fresh basil
Tablespoon Creole Mustard
Chopped parsley; for garnish
Preheat the grill. Season the fish with salt and pepper. In a large saute
pan, combine the fish stock, wine, onions, thyme, bay leaves and garlic
cloves. Season the liquid with salt and pepper. Bring the liquid up to a
simmer. Add the whole fish and poach for about 8 to 12 minutes. After the
first 8 minutes, stick a paring knife into the back of the fish and try to
gently pull back the flesh from the bone. If the flesh sticks to the bone,
poach for a couple of minutes more. Keep testing until the fish is done.
Toss the vegetables with the olive oil. Season with salt and pepper. Place
the vegetables on the hot grill and cook for about 3 to 4 minutes on each
side. Remove from the heat and julienne the vegetables. Place the tomatoes
in a blender and puree with the garlic, extra−virgin olive oil, basil and
mustard. Season the sauce with salt and pepper. To assemble, place the
julienned vegetables on a large plate. Lay the poached fish on top of the
vegetables. Spoon the sauce over the top. Garnish with parsley. This recipe
yields 2 servings.
Poached Fish And Grilled Vegetable Salad
478
Page
Quick Jump
|