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.
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
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.
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
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















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