Walleye pike sandwiches with cambridge sauce

 
                WALLEYE PIKE SANDWICHES WITH CAMBRIDGE SAUCE
 
 Recipe By     : 
 Serving Size  : 0    Preparation Time :0:00
 Categories    : New Imports                      Meat - Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      4 ounce piec  Walleye Pike
    1                    egg beaten with 2 tablespoons buttermilk
                         Vegetable oil for frying
    3      tablespoons   cornmeal
    3      tablespoons   flour
                         Creole spice-recipe included
    4      slices        pumpernickel bread
    2                    dill pickle spears
                         For the Cambridge sauce:
    1                    hard cooked egg
    1      can           rinsed and chopped anchovy fillets
    1      teaspoon      crushed capers
      1/2  teaspoon      chopped chervil
      1/2  teaspoon      chopped tarragon
      1/2  teaspoon      chopped parsley
      1/2  teaspoon      chopped chives
    1      teaspoon      Dijon mustard
    1      teaspoon      champagne vinegar
    1      Pinch         cayenne pepper
      1/2  cup           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
 
 
 
                    - - - - - - - - - - - - - - - - - -