Walleye Pike Sandwiches with Cambridge Sauce
| Yield: | 1 Servings |
| Categories: |
| 2 | 4 ounce piec Walleye Pike | |
| 1 | Egg beaten with 2 tablespoons buttermilk | |
| Vegetable oil for frying | ||
| 3 | tb | Cornmeal |
| 3 | tb | Flour |
| Creole spice-recipe included | ||
| 4 | sl | Pumpernickel bread |
| 2 | Dill pickle spears | |
| For the Cambridge sauce: | ||
| 1 | Hard cooked egg | |
| 1 | cn | Rinsed and chopped anchovy fillets |
| 1 | ts | Crushed capers |
| 1/2 | ts | Chopped chervil |
| 1/2 | ts | Chopped tarragon |
| 1/2 | ts | Chopped parsley |
| 1/2 | ts | Chopped chives |
| 1 | ts | Dijon mustard |
| 1 | ts | Champagne vinegar |
| 1 | pn | Cayenne pepper |
| 1/2 | c | Olive oil |
| Salt and pepper |
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