Poached Fish And Grilled Vegetable Salad

Recipe Ingredients

2		Walleye or yellow pike
		Cleaned
3 cups	711ml	Fish stock or water
3 cups	711ml	Dry white wine
1		Onion - julienne
4 sections		Fresh thyme
2		Bay leaves
4		Fresh garlic
1		Yellow squash - cut and#189 ¥
1		Lengthwise
1		Zucchini - cut and#189, inch
1		Lengthwise
1		Eggplant - cut and#189, inch (small)
1		Lengthwise
4		Roma tomatoes - cut in half
		And#188 - cup olive oil
2 teaspoons	10ml	Minced garlic
1 cup	237ml	Extra virgin olive oil
1 tablespoon	15ml	Chopped fresh basil
2 tablespoons	30ml	Creole mustard

Recipe Instructions

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 3-4 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 salt and pepper. To assemble, place the julienne vegetables on a large plate. Lay the poached fish on top of the vegetables. Spoon the sauce over the top. Garnish with parsley.

Yields: 2 servings Emeril Live

Source:
National Pork Producers Council

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