SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
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Kk Brown
[email protected]I don't like the texture of smoked fish, so I didn't enjoy this salad.
Anish Karuwa
[email protected]This salad is too expensive to make on a regular basis.
Mobile Museum
[email protected]I wish the recipe included instructions for making the dilled buttermilk dressing from scratch.
Jimmy Snags
[email protected]This salad is a bit too rich for my taste, but it's still very good.
Munaza Mubeen
[email protected]I love the unique flavor of choupique caviar. It really makes this salad special.
Goma Kafle
[email protected]This salad is so easy to make and it's always a crowd-pleaser.
Thembelani Dlamini
[email protected]I used canned smoked fish instead of fresh, and it turned out great!
Ines Ayad
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Luke Barry
[email protected]I'm not a big fan of smoked fish, but I loved this salad! The dressing is so good that it really elevates the fish.
Natnael Solomon NIGUSSIE
[email protected]This salad is perfect for a summer party or potluck. It's light and refreshing, and the flavors are amazing.
Matthew Mcdonald
[email protected]I love the combination of smoked fish and dilled buttermilk dressing. It's so fresh and flavorful. I'll definitely be making this salad again.
Durpan Poudel
[email protected]The recipe was easy to follow and didn't take much time to make. I used store-bought smoked fish, which made it even quicker. The salad was a big hit at my party, and everyone raved about it.
Khaleku zzaman
[email protected]This smoked fish salad with dilled buttermilk dressing was fantastic! The flavors and textures of the smoked eel, sturgeon, and caviar worked together beautifully. The dressing was light and refreshing, and the dill added a lovely herby flavor.