Poached Fish And Grilled Vegetable Salad
Delicate poached walleye or pike served over a colorful grilled vegetable salad with a vibrant herb vinaigrette.
Ingredients
- 2 count whole walleye or yellow pike, cleaned
- 3 cup fish stock or water
- 3 cup dry white wine
- 1 count onion, julienned
- 4 count sprigs fresh thyme
- 2 count bay leaves
- 4 count garlic cloves
- 1 count yellow squash, sliced ½ inch thick lengthwise
- 1 count zucchini, sliced ½ inch thick lengthwise
- 1 count small eggplant, sliced ½ inch thick lengthwise
- 4 count Roma tomatoes, halved
- 0.3 cup olive oil
- 2 tbsp sherry vinegar
- 1 tbsp chopped fresh herbs (basil, parsley)
Instructions
- 1
In a wide pan, combine stock, wine, onion, thyme, bay leaves, and garlic. Bring to a simmer. Gently slide the whole fish into the poaching liquid. Poach over gentle heat for 12 to 15 minutes until the fish is cooked through and flakes easily.
- 2
Remove fish carefully; let rest. Strain and reserve poaching liquid.
- 3
Preheat a grill or grill pan over high heat. Brush squash, zucchini, eggplant, and tomatoes with olive oil; season with salt and pepper. Grill vegetables 3 to 4 minutes per side until tender with grill marks.
- 4
Arrange grilled vegetables on a platter. Flake the fish gently over the vegetables.
- 5
Whisk together olive oil, sherry vinegar, and herbs; season. Drizzle vinaigrette over fish and vegetables. Serve warm or at room temperature.