Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad Recipe - Cooking Index
Smoked Eel, Smoked Sturgeon, And Choupique Caviar Salad Recipe - Cooking Index
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.
Type: Fish| 1 cup | 62g / 2.2oz | Flour |
| Essence - to taste | ||
| = (see Bayou Blast recipe) | ||
| 1/2 lb | 227g / 8oz | Smoked eel - cut into 1" pieces |
| 6 oz | 170g | Smoked sturgeon - flaked |
| 1/2 cup | 31g / 1.1oz | Thinly-sliced red onions |
| 2 tablespoons | 30ml | Snipped fresh chives |
| 2 tablespoons | 30ml | Champagne vinegar |
| 2 tablespoons | 30ml | Canola oil |
| Dilled Buttermilk Dressing - (listed below) | ||
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Bibb lettuce head - (abt 8 oz) - core removed, (large) |
| Quartered, rinsed and patted dry | ||
| 1 oz | 28g | Choupique caviar |
| = (or salmon roe) | ||
| Dilled Buttermilk Dressing | ||
| 1 | Egg (large) | |
| 1 1/2 teaspoons | 7.5ml | Fresh chopped dill |
| 1 cup | 237ml | Canola oil |
| 1/2 cup | 118ml | Buttermilk |
| 2 tablespoons | 30ml | Fresh lemon juice |
| 3/4 teaspoon | 3.8ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
Preheat a fryer to 360 degrees.
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.
For the Dilled Buttermilk 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. (Makes 2 1/2 cups)
This recipe yields 4 servings.
Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1F03) - from the TV FOOD NETWORK
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.