Walleye pike sandwiches with cambridge sauce
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Walleye pike sandwiches with cambridge sauce
  Sandwiches    Sauces  
Last updated 6/12/2012 1:28:42 AM. Recipe ID 64175. Report a problem with this recipe.
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      Title: Walleye pike sandwiches with cambridge sauce
 Categories: New imports, Meat - seaf
      Yield: 4 Servings
 
 
        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
  :          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
  
  




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Recipe ID 64175 (Apr 03, 2005)

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