Archive for October, 2015

Walleye Pike Sandwiches With Cambridge Sauce

Recipe

1 Oct

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

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Filed under: Appetizers, Mexican, Salads, Tex Mex

Baked Catfish Ala Meuni`ere

Recipe

1 Oct

Title: Baked Catfish A’la Meuni`ere
Categories: Cajun, Fish
Yield: 6 Servings

4.00 ea Catfish fillets (5 oz ea)
0.25 c Parmesan cheese
1.00 ea Egg
1.00 tb Water
0.50 c Cracker meal
1.00 tb Lemon and herb seasoning
1.00 x Meuni`ere suace

1. Thaw frozen fish accoding to package directions. 2. Beat Egg and
Water. 3. Combine cracker meal,Cheese and seasoning; dip fish fillet
in beaten Egg. then roll in crumb mixture. 4. Pour Meuni`ere Sauce in
shallow bakin dish; place fillets in dish, turning once or twice
to coat both sides well. 5. Bake i preheated 350 F. degree oven 40
minutes. or until fish flakes ea sily.

MMMMM

Filed under: Casseroles, Meats, Pork

Aebleskivers

Recipe

1 Oct

Aebleskivers

Recipe By : Chef Ulrich Riedner
Serving Size : 1 Preparation Time :0:00
Categories : Danish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 each egg
2 cups buttermilk
1 teaspoon sugar
1/2 teaspoon salt
2 cups flour
1 tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon cardamom

Beat yolks of eggs with buttermilk.

Mix together sugar, salt, flour, baking powder, baking soda, and
cardamom.

Beat egg whites until stiff.

Mix egg yolk-buttermilk mixture with dry ingredients. Add egg
whites, carefully folding them in so that they don’t break down.

Heat aebleskive pan. Put 1 tsp salad oil in each hole and fill
completely with batter. Let bake until slightly crusty on bottom.
Turn slightly with a knitting needle or skewer. Continue cooking,
turning the ball to keep it from burning, until the knitting needle
comes out clean when stuck in the center.

Serve aebleskive hot with powdered sugar, jam, and jelly.

Notes included with recipe: For those of you who are unfamiliar with
aebleskive, it is a baked delight made with a pancake-like batter,
cooked in a special pan that turns the aebleskive into a crusty ball,
and is known as the “Danish Doughnut.” As you can tell, it is a little
difficult to give aebleskive an easy definition other than to tell you
that it is good enough to go ahead and order the pans if you are
likely to serve breakfasts and brunches to family and friends.

Aebleskive pans are available through most gourmet cookware shops or
can be ordered from Pea Soup Andersen’s Santa Ynez Valley Wine Center,
(805)-688-5581.

Source: Pea Soup Andersen’s Scandinavian-American Cookbook

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Filed under: Cookies, Cream Cheese, Desserts, Ethnic, Polish

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Archive for October, 2015

Walleye Pike Sandwiches With Cambridge Sauce

Baked Catfish Ala Meuni`ere

Aebleskivers

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