Food Network: Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 cup flour
Essence, recipe follows
1/2 pound smoked eel, cut into 1-inch pieces
6 ounces smoked sturgeon, flaked
1/2 cup thinly sliced red onions
2 tablespoons snipped fresh chives
2 tablespoons Champagne vinegar
2 tablespoons canola oil
Dilled Buttermilk Dressing, recipe follows
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

1 large head Bibb lettuce (about 8 ounces), core removed, quartered, rinsed and
patted dry
1 ounce Choupique caviar, or salmon roe

Directions
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.

Ingredients
Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper

1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Directions
Combine all ingredients thoroughly and store in an
airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
Published by William and Morrow, 1993.

Ingredients
Dilled Buttermilk Dressing:
1 large egg
1 1/2 teaspoons fresh chopped dill
1 cup canola oil
1/2 cup buttermilk
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions
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.

Yield: 2 1/2 cups