cateory: salads
Poached Fish And Grilled Vegetable Salad
Reviews: 198
Ingredients:
- 2 Whole Walleye or yellow pike; cleaned
- 3 Cup Fish stock or water
- 3 Cup Dry white wine
- 1 Onion; julienned
- 4 Sprigs Fresh thyme
- 2 Bay leaves
- 4 Garlic cloves
- 1 Yellow squash; cut 1/2\" thick lengthwise
- 1 Zucchini; cut 1/2\" thick Lengthwise
- 1 Small Eggplant; cut 1/2\" thick Lengthwise
- 4 Roma tomatoes; cut in half
- 1/4 Cup Olive oil
- Salt; to taste
- Freshly−ground black pepper; to taste
- 2 Teaspoon Minced garlic
- 1 Cup Extra−virgin olive oil
- 1 Tablespoon Chopped fresh basil
- 2 Tablespoon Creole Mustard
- Chopped parsley; for garnish
How to make
Poached Fish And Grilled Vegetable Salad
Poached Fish And Grilled Vegetable Salad
- 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.
Comments for
Poached Fish And Grilled Vegetable Salad
Poached Fish And Grilled Vegetable Salad
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