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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

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
Contains Raw Eggs: The Food Network Kitchen suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served, use shell eggs that have been treated to destroy salmonella, by pasteurization or another approved method.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	492.79 Kcal (2063 kJ)
Calories from fat	208.91 Kcal
		% Daily Value*
Total Fat	23.21g	36%
Cholesterol	105.45mg	35%
Sodium	1326.01mg	55%
Potassium	551.02mg	12%
Total Carbs	40.34g	13%
Sugars	1.17g	5%
Dietary Fiber	5.08g	20%
Protein	28.89g	58%
Vitamin C	5.3mg	9%
Vitamin A	0.6mg	19%
Iron	4mg	22%
Calcium	154.4mg	15%

Amount Per 100 g
Calories	200.44 Kcal (839 kJ)
Calories from fat	84.97 Kcal
		% Daily Value*
Total Fat	9.44g	36%
Cholesterol	42.89mg	35%
Sodium	539.34mg	55%
Potassium	224.12mg	12%
Total Carbs	16.41g	13%
Sugars	0.48g	5%
Dietary Fiber	2.06g	20%
Protein	11.75g	58%
Vitamin C	2.1mg	9%
Vitamin A	0.2mg	19%
Iron	1.6mg	22%
Calcium	62.8mg	15%

* 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.

Tastes

salty
savory
bitter
sweet

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