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Ingredients

• 2 each whole walleye or yellow pike, cleaned
• 3 cups fish stock or water
• 3 cups 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 small eggplant, cut 1/2 inch thick lengthwise
• 4 roma tomatoes, cut in half
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 1 cup extra virgin olive oil
• 1 tablespoon chopped fresh basil
• 2 tablespoons Creole Mustard

Description

Food Network Invites You To Try This Poached Fish And Grilled Vegetable Salad Recipe From Emeril Lagasse.

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