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
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
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.
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