Rezept drucken

ins Rezeptbuch legen

als email versenden

MealMaster - Ansicht

Rezept als PDF

Rezept benoten

Anmerkung schreiben
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
Walleye Pike Sandwiches with Cambridge Sauce
Zutaten für 1 Portionen Menge anpassen
die Zutaten:
4 ounce piec Walleye Pike
Egg beaten with 2 tablespoons buttermilk
 Vegetable oil for frying
3 Esslöffelcornmeal
3 Esslöffelflour
 Creole spice-recipe included
4 ScheibePumpernickel bread
Dill pickle spears
 For the Cambridge sauce:
Hard cooked egg
1 DoseRinsed and chopped anchovy fillets
1 Teelöffelcapers crushed
1/2 Teelöffelchervil chopped
1/2 Teelöffeltarragon chopped
1/2 Teelöffelparsley chopped
1/2 Teelöffelchives chopped
1 Teelöffeldijon mustard
1 TeelöffelChampagne vinegar
1 Prisecayenne pepper
1/2 Tasseolive oil
die Zubereitung:

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.

Anmerkungen zum Rezept: