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First, go out on a small boat in a big lake on a HOT summer day and catch one large Longnose Gar.
Next kill it before it kills you. Then try to get your buddy to clean it. If this fails, oh well, clean it yourself.
One large Gar may yeild 8 ounces of flesh. Using maple or alder, hot smoke fish until done. Cool and continue
with recipe. Smoked Trout is a great substitute if Gar is not readily available.
8 ounces longnose
gar-- smoked
16 ounces chickpeas, canned
1 each lemon zest
2
each lemon juice
2 cloves
garlic -- chopped
1 tablespoon onion -- chopped
1 teaspoon sesame oil
2
tablespoons olive oil
1 tablespoon cumin
2 teaspoons coriander
1/3 cup
parsley -- minced
to taste salt and
pepper
Pulse it all but parsley in a food processor.
Adjust to taste.
Form into balls or patties and fry.
Chipotle Remoulade Sauce
3 each egg yolk
1 tablespoon mustard
1 teaspoon
salt
pinch pepper
2 tablespoons lemon juice
3/4 cup
canola oil
1 1/2 each chipotle pepper -- seeded
and minced
1 tablespoon capers
3/4 cup olive oil
Combine egg yolks, mustard, salt, pepper, and lemon juice.
Whisk until smooth and light ribbons.
SLOWLY incorporate
half of the oil.
Add chipotles and capers then finish incorporating remaining oil.
Adjust seasonings.
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NOTES : To sub prepared mayo, omit egg yolk and oils then season with S & P to taste.
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