Walleye Pike Sandwiches With Cambridge Sauce

Recipe Ingredients

2		Walleye Pike - (4 oz ea)
1		Egg - beaten with
2 tablespoons	30ml	Buttermilk
		Vegetable oil - for frying
3 tablespoons	45ml	Cornmeal
3 tablespoons	45ml	Flour
		Bayou Blast - see * Note
4		Pumpernickel bread - (thick slices)
2		Dill pickle spears
		For The Cambridge Sauce
1		Hard-boiled egg
1		Anchovy fillets - rinsed and chopped
1 teaspoon	5ml	Crushed capers
1/2 teaspoon	2.5ml	Chopped chervil
1/2 teaspoon	2.5ml	Chopped tarragon
1/2 teaspoon	2.5ml	Chopped parsley
1/2 teaspoon	2.5ml	Chopped chives
1 teaspoon	5ml	Dijon mustard
1 teaspoon	5ml	Champagne vinegar
1		Cayenne pepper
1/2 cup	118ml	Olive oil
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

* 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 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 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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2236 broadcast 07-22-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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