Walleye Sandwiches with Cambridge Sauce

* Exported from MasterCook *

                 Walleye Sandwiches with Cambridge Sauce

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Serving Size  : 2     Preparation Time :0:00
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  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces   walleye fillets
  1                      egg -- beaten with 2
                        Tablespoons buttermilk
                        vegetable oil for frying
  3        tablespoons  yellow cornmeal
  3        tablespoons  flour
                        Creole spice
  4             slices   pumpernickel bread
  2                      dill pickle -- spears
                        CAMBRIDGE SAUCE
  1                      hard cooked egg
  2             ounces   anchovies -- rinsed and chopped
  1           teaspoon  capers -- crushed
     1/2      teaspoon  chervil
     1/2      teaspoon  tarragon
     1/2      teaspoon  parsley
     1/2      teaspoon  chives
  1           teaspoon  Dijon mustard
  1           teaspoon  white wine vinegar
     2/3          dash   cayenne pepper
     1/2            cup  olive oil
                        salt and pepper to taste

Place fish in egg and buttermilk mixture and allow to marinate while you
make the sauce. In a small bowl combine egg, anchovy, capers, herbs, Dijon
mustard, vinegar, cayenne salt and pepper. Stir and mash together
thoroughly. Gradually add in the oil and incorporate completely. Sauce
should be mayonnaise consistency. Place oil in a deep saute pan to come no
more than 1/3 up the side. Heat to 350 degrees. In a shallow bowl combine
flour and cornmeal and season with Creole Spice. Coat fish with flour
mixture. Carefully place fillets in oil and fry until golden brown, about
8 minutes. Spread slices of bread with Cambridge Sauce. Remove fish from
pan, drain on paper towel, place on a slice of bread and top with other
slice. Garnish with pickle.



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