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Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing (Emeril Lagasse) Recipe

Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing (Emeril Lagasse) Recipe

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Smoked Eel, Smoked Sturgeon, and Choupique Caviar Salad with Dilled Buttermilk Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 cup flour
essence , recipe follows
1/2 lb smoked eel , cut into 1-inch pieces
6 oz smoked sturgeon, flaked
1/2 cup thinly sliced red onions
2 tbsp snipped fresh chives
2 tbsp champagne vinegar
2 tbsp canola oil
dilled buttermilk dressing , recipe follows
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 large head bibb lettuce (about 8 oz), core removed, quartered, rinsed and patted dry
1 oz choupique caviar, or salmon roe
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme
1 large egg
1 1/2 tsp fresh chopped dill
1 cup canola oil
1/2 cup buttermilk
2 tbsp fresh lemon juice
3/4 tsp salt
1/4 tsp freshly ground black pepper

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):
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:
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1059.81 Kcal (4437 kJ)
Calories from fat	727.73 Kcal
		% Daily Value*
Total Fat	80.86g	124%
Cholesterol	155.32mg	52%
Sodium	5308.67mg	221%
Potassium	857.01mg	18%
Total Carbs	52.64g	18%
Sugars	3.77g	15%
Dietary Fiber	8.66g	35%
Protein	33.5g	67%
Vitamin C	10.2mg	17%
Vitamin A	0.7mg	23%
Iron	6.9mg	38%
Calcium	254.9mg	25%

Amount Per 100 g
Calories	281.31 Kcal (1178 kJ)
Calories from fat	193.16 Kcal
		% Daily Value*
Total Fat	21.46g	124%
Cholesterol	41.23mg	52%
Sodium	1409.09mg	221%
Potassium	227.48mg	18%
Total Carbs	13.97g	18%
Sugars	1g	15%
Dietary Fiber	2.3g	35%
Protein	8.89g	67%
Vitamin C	2.7mg	17%
Vitamin A	0.2mg	23%
Iron	1.8mg	38%
Calcium	67.6mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.