Emprimir
Correo Electrónico
Add a photoRaciónes: 2
Ingredientes
- 2 whl Walleye or possibly yellow pike cleaned
- 3 c. Fish stock or possibly water
- 3 c. Dry white wine
- 1 x Onion julienned
- 4 sprg Fresh thyme
- 2 x Bay leaves
- 4 x Garlic cloves
- 1 x Yellow squash cut 1/2" thick
- Â Â lengthwise
- 1 x Zucchini cut 1/2" thick
- Â Â lengthwise
- 1 sm Eggplant cut 1/2" thick
- Â Â lengthwise
- 4 x Roma tomatoes cut in half
- 1/4 c. Extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 tsp Chopped garlic
- 1 c. Extra-virgin extra virgin olive oil
- 1 Tbsp. Minced fresh basil
- 2 Tbsp. Creole Mustard
- Â Â Minced parsley for garnish
Direcciones
- Preheat the grill.
- Season the fish with salt and pepper. In a large saute/fry 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 in the whole fish and poach for about 8 to 12 min. After the first 8 min, 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 min more. Keep testing till the fish is done.
- Toss the vegetables with the extra virgin olive oil. Season with salt and pepper. Place the vegetables on the warm grill and cook for about 3 to 4 min on each side. Remove from the heat and julienne the vegetables.
- Place the tomatoes in a blender and puree with the garlic, extra-virgin 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.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1767g | |
| Recipe makes 2 servings | |
| Calories 1780 | |
| Calories from Fat 1236 | 69% |
| Total Fat 139.84g | 175% |
| Saturated Fat 19.57g | 78% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 1405mg | 59% |
| Potassium 2862mg | 82% |
| Total Carbs 56.77g | 15% |
| Dietary Fiber 19.2g | 64% |
| Sugars 24.46g | 16% |
| Protein 23.08g | 37% |
