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Pike Sandwiches with Cambridge Sauce

 

41

Yield

2

servings

Prep

20

min

Cook

15

min

Ready

35

min

Trans-fat Free
 

Ingredients

2 pieces pike
*
1 each eggs
beaten with 2 tablespoons buttermilk
1 x vegetable oil
for frying
*
3 tablespoons cornmeal
3 tablespoons all-purpose flour
4 slices pumpernickel bread
*
2 each pickles, dill
Cambridge sauce
1 each egg, hard-boiled
*
1 can anchovy fillets
rinsed and chopped
1 teaspoon capers
crushed
*
½ teaspoon chervil
chopped
*
½ teaspoon tarragon leaves
chopped
*
½ teaspoon parsley leaves
chopped
*
½ teaspoon chives
chopped
*
1 teaspoon dijon mustard
1 teaspoon champagne vinegar
*
1 pinch cayenne pepper
*
½ cup olive oil
1 x salt and black pepper
*

Directions

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 sauté pan to come no more than ⅓ up the side of the pan.

Heat until a deep fat fry thermometer registers 350℉ (180℃).

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 sauté 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 64882% of calories from fat
 % Daily Value *
Total Fat 59g 91%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 1579mg 66%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 24g
Vitamin A 6% Vitamin C 2%
Calcium 10% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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