2 (4-ounce) pieces walleye pike |
1 egg, beaten with 2 tablespoons buttermilk |
vegetable oil, for frying |
3 tablespoons cornmeal |
3 tablespoons flour |
essence, recipe follows |
4 thick slices pumpernickel bread |
2 dill pickle spears |
cambridge sauce, recipe follows |
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 |
1 hard cooked egg |
1 can rinsed and chopped anchovy fillets |
1 teaspoon crushed capers |
1/2 teaspoon chopped chervil |
1/2 teaspoon chopped tarragon |
1/2 teaspoon chopped parsley |
1/2 teaspoon chopped chives |
1 teaspoon dijon mustard |
1 teaspoon champagne vinegar |
pinch cayenne pepper |
1/2 cup olive oil |
salt and pepper |