Poached fish & grilled vegetable salad

2 servings

Ingredients

QuantityIngredient
2.00whole walleye or yellow pike; cleaned
3.00cupfish stock or water
3.00cupdry white wine
1.00onion; julienned
4.00sprigs fresh thyme
2.00bay leaves
4.00garlic cloves
1.00yellow squash; cut 1/2 thick
1lengthwise
1.00zucchini; cut 1/2 thick
1lengthwise
1.00smalleggplant; cut 1/2 thick
1lengthwise
4.00roma tomatoes; cut in half
¼cupolive oil
1salt; to taste
1freshly-ground black pepper; to taste
2.00teaspoonminced garlic
1.00cupextra-virgin olive oil
1.00tablespoonchopped fresh basil
2.00tablespooncreole mustard
1chopped parsley; for garnish

Directions

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.

Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A38 broadcast 04-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-24-1997

Recipe by: Emeril Lagasse

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