Walleye pike sandwiches with cambridge sauce
Yield: 4 Servings
Ingredients:
- 2 4 ounce piec Walleye Pike
- 1 egg beaten with 2 TB buttermilk : Vegetable oil for frying
- 3 TB cornmeal
- 3 TB flour : Creole spice-recipe : included
- 4 sl pumpernickel bread
- 2 dill pickle spears : For the Cambridge sauce:
- 1 hard cooked egg
- 1 cn rinsed and chopped anchovy : fillets
- 1 ts crushed capers
- 1/2 ts chopped chervil
- 1/2 ts chopped tarragon
- 1/2 ts chopped parsley
- 1/2 ts chopped chives
- 1 ts Dijon mustard
- 1 ts champagne vinegar
- 1 pn cayenne pepper
- 1/2 c olive oil
Instructions:
: Salt and pepper 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 1/3 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 Creole spice. 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. Yield: 2 serving Recipe By : Date: 09/26/96
