Garlic-Glazed Halibut, Summer-Style Ratatouille, and Herb Broth

Ingredients

• 8 six-ounce halibut fillets
• Wondra brand flour
• 1 head roasted garlic
• ¼ cup Dijon mustard
• ¼ cup red wine vinegar
• Juice of ½ lemon
• Salt, pepper, Tabasco
• 2 egg yolks
• 3 ½ to 4 cups blended oil (80% vegetable, 20% olive)
• ½ Spanish onion
• 1 red bell pepper
• 1 medium zucchini
• 1 small, firm eggplant
• 8 button mushrooms
• 1 small carrot
• 2 medium-sized tomatoes
• Blended oil (as above) as needed
• Salt, white pepper, Tabasco
• ¼ cup dry rosé wine
• Reserved vegetable juices, plus vegetable or chicken stock to equal 1 cup total
• ½ cup unsalted butter
• ¼ cup chopped basil
• ¼ cup chopped chive
• ¼ cup chopped tarragon