Poached Fish and Grilled Vegetable Salad
| Yield: | 1 Servings |
| Categories: |
| 2 | Whole walleye or yellow pike; cleaned | |
| 3 | c | Fish stock or water |
| 3 | c | Dry white wine |
| 1 | Onion; julienne | |
| 4 | Sprigs of fresh thyme | |
| 2 | Bay leaves | |
| 4 | Cloves of fresh garlic | |
| 1 | Yellow squash; cut 1/2 inch thick lengthwise | |
| 1 | Zucchini; cut 1/2 inch thick lengthwise | |
| 1 | sm | Eggplant; cut 1/2 inch thick lengthwise |
| 4 | Roma tomatoes; cut in half | |
| 1/4 | c | Olive oil |
| 2 | ts | Minced garlic |
| 1 | c | Extra virgin olive oil |
| 1 | tb | Chopped fresh basil |
| 2 | tb | Creole Mustard |
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