Crispy Fish Sandwich with Sauce Gribiche

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Today’s post is in response to a request from my son. We had lunch recently at a wonderful gastro pub here in Orlando, The Ravenous Pig. After enjoying his sandwich, he asked me if I could please learn to make this—he especially loved the sauce and thought it would be good on all kinds of things (he’s right). So, here is my version of his memorable lunch dish. The sauce is fabulous and would be good on potato salad, or served on top of any roasted or grilled fish or vegetable—a great all-purpose sauce.

Serves 4

Ingredients:

4 fish filets from a firm fish (I used tilapia, mahi or grouper would be nice too)
¼ cup corn meal
2 tablespoons flour
Kosher salt and freshly ground pepper
¼ cup olive oil (for sautéing the fish)
4 soft sandwich rolls
4 leaves butter lettuce
4 slices tomato
Sauce Gribiche (below)

Preparation:

On a plate, combine the corn meal and the flour. Sprinkle the fish filets with salt and pepper and dredge in the flour mixture to lightly coat the fish. In a skillet, heat the olive oil over medium high heat until hot, but not smoking. Add the fish and cook for about 2 minutes per side until the fish is nicely browned and crisp on the outside. Serve on sandwich rolls topped with butter lettuce, tomato slices and plenty of Sauce Gribiche.

Sauce Gribiche

A note about Gribiche: this is a French sauce and I am not making it the French way. Traditionally, you would not emulsify this; just stir it together in the fashion of a vinaigrette. That would be lovely on vegetables or meat, but as a sauce for sandwiches, I wanted something that held together—so this here is my take on Gribiche, not the classic.

Makes about 1 ½ cups

Ingredients:

2 medium shallots, finely chopped
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
4 hard-boiled eggs (peeled, finely chop the whites and reserved, yolks reserved)
¾ cups extra virgin olive oil
¼ cup finely chopped herbs (parsley, chervil, dill, chives—or just parsley if that’s what you’ve got on hand)
2 tablespoons capers, rinsed and chopped
6 cornichons, finely diced
Kosher salt and freshly ground pepper

Preparation:

Put the shallot, vinegar, mustard and egg yolks in the bowl of a food processor and pulse to combine. With the machine running, slowly add the oil and process until emulsified. Pour the sauce into a bowl and stir in the parsley, capers cornichons and egg whites. Add additional salt and pepper to taste.

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