Ingredients Jump to Instructions ↓

  1. 2 whole walleye or yellow pike, cleaned

  2. 3 cups fish stock or water

  3. 3 cups dry white wine

  4. 1 onion, julienned

  5. 4 sprigs of fresh thyme

  6. 2 bay leaves

  7. 4 cloves of fresh garlic

  8. 1 yellow squash, cut 1/2-inch thick lengthwise

  9. 1 zucchini, cut 1/2-inch thick lengthwise

  10. 1 small eggplant, cut 1/2-inch thick lengthwise

  11. 4 Roma tomatoes, cut in half

  12. 1/4 cup olive oil

  13. 2 teaspoons minced garlic

  14. 1 cup extra virgin olive oil

  15. 1 tablespoon chopped fresh basil

  16. 2 tablespoons Creole Mustard

Instructions Jump to Ingredients ↑

  1. 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 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. Yield : 2 servings


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