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Receta Poached Fish And Grilled Vegetable Salad

by Global Cookbook

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     lengthwise 1 x Zucchini cut 1/2" thick     lengthwise

1 sm Eggplant cut 1/2" thick     lengthwise 4 x Roma tomatoes cut in half 1/4 c. Extra virgin olive oil     Salt to taste     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     Minced parsley for garnish

Direcciones

1. Preheat the grill.
2. 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.
3. 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.
4. 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.
5. 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.
6. This recipe yields 2 servings.

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