2 whole walleye or yellow pike
cleaned
3 cups fish stock or water
3 cups dry white wine
1 onion -- julienne
4 sprigs fresh thyme
2 bay leaves
4 cloves fresh garlic
1 yellow squash -- cut and#189
inch -- ¥
1 thick lengthwise
1 zucchini -- cut and#189, inch
1 thick lengthwise
1 small eggplant -- cut and#189, inch
1 thick lengthwise
4 roma tomatoes -- cut in half
and#188 -- cup olive oil
2 teaspoons minced garlic
1 cup extra virgin olive oil
1 tablespoon chopped fresh basil
2 tablespoon creole mustard
Instructions:
Preheat the grill. Season the fish with salt and pepper. In a large
sauté 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
