Fried Oyster Po-Boy Crostini with ****ermilk Remoulade (Cajun Recipes)

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Step 5:

Combine all ingredients.

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Step 6:

****ermilk-Celeriac Remoulade:

Ingredients:

1/4 cup ****ermilk
1/3 head Celeriac (peeled, diced)
2 tsp Capers
1 Lemon
2 sprigs Tarragon
3 Cornichons (rough chop)
2 tbsp Creole Mustard
1/2 Shallot (rough chop)
1 clove Garlic (rough chop)
2 Egg Yolk
1/3 cup Olive Oil
to taste Salt/Pepper

Boil the celeriac in salted water until soft.

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Step 7:

Puree in blender with the ****ermilk, shallot, and garlic and let cool. Add the cornichons, yolks, tarragon, mustard, and capers. Slowly drizzle in the olive oil until it becomes the consistency of an aioli. Season and finish with a squeeze of the lemon.

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Step 8:

The Crostinis:

Ingredients:

1 Sourdough Baguette
1-2 leaves Curly Endive
3 Fried Oysters
Pico de Gallo
****ermilk-Celeriac Remoulade

Slice the baguette on the bias into 1/4 inch slices. Drizzle with a bit of olive oil and toast a 350F oven for 10 minutes, or until toasted and spread on a bit of the remoulade.

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Step 9:

Layer some endive, then an oyster, and top with some pico de gallo. Drizzle a bit more of the remoulade over the top.