Walleye pike sandwiches with cambridge sauce
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | pieces walleye pike -; (4 oz ea) | |
| 1.00 | egg; beaten with | |
| 2.00 | tablespoon | buttermilk |
| 1 | vegetable oil; for frying | |
| 3.00 | tablespoon | cornmeal |
| 3.00 | tablespoon | flour |
| 1 | bayou blast; see * note | |
| 4.00 | slice | pumpernickel bread; (thick slices) |
| 2.00 | dill pickle spears | |
| 1 | === for the cambridge sauce === | |
| 1.00 | hard-boiled egg | |
| 1.00 | can | anchovy fillets; rinsed and chopped |
| 1.00 | teaspoon | crushed capers |
| ½ | teaspoon | chopped chervil |
| ½ | teaspoon | chopped tarragon |
| ½ | teaspoon | chopped parsley |
| ½ | teaspoon | chopped chives |
| 1.00 | teaspoon | dijon mustard |
| 1.00 | teaspoon | champagne vinegar |
| 1.00 | pinch | cayenne pepper |
| ½ | cup | olive oil |
| 1 | salt; to taste | |
| 1 | freshly ground black pepper; to taste | |
Directions
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Place the fish fillets in the egg and buttermilk mixture. Now, the Cambridge sauce: In a small bowl combine egg, anchovy fillets, capers, chopped herbs, Dijon mustard, vinegar, cayenne, and salt and pepper.
Stir and mash together thoroughly. Then gradually add the oil and incorporate completely. You should end up with a mayonnaise type consistency. Place vegetable oil in a deep saute pan to come no more than ⅓ up the side of the pan. Heat until a deep fat fry thermometer registers 350 degrees. Meanwhile, in a shallow bowl combine the flour and cornmeal, and season with the Bayou Blast. Coat the fish fillets with the flour mixture. Carefully drop the fish fillets into the saute pan and fry until golden, about 8 minutes.
Meanwhile, spread the bread slices with a generous coating of the Cambridge sauce. Remove the fish from the pan and drain on paper towels. Place each piece on a slice of bread and top with another slice. Garnish with the pickles. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
08-06-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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