| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
|
Whole walleye or yellow pike; cleaned |
| 3 |
c |
Fish stock or water |
| 3 |
c |
Dry white wine |
| 1 |
|
Onion; julienne |
| 4 |
|
Sprigs of fresh thyme |
| 2 |
|
Bay leaves |
| 4 |
|
Cloves of fresh garlic |
| 1 |
|
Yellow squash; cut 1/2 inch thick lengthwise |
| 1 |
|
Zucchini; cut 1/2 inch thick lengthwise |
| 1 |
sm |
Eggplant; cut 1/2 inch thick lengthwise |
| 4 |
|
Roma tomatoes; cut in half |
| 1/4 |
c |
Olive oil |
| 2 |
ts |
Minced garlic |
| 1 |
c |
Extra virgin olive oil |
| 1 |
tb |
Chopped fresh basil |
| 2 |
tb |
Creole Mustard |
INSTRUCTIONS
EMERIL LIVE SHOW #EM1A38
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
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 28, 1998
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