Kosher Fish Louis
a.k.a. The King of Salads~with Remoulade Sauce Recipe bonus

Kosher Fish Louis salad, is my a take-off on a popular restaurant salad first created in San Francisco in the early 1900's. It usually features non-kosher seafood, but upon seeing the recipe I decided to try my own version using kosher fish.

Kosher Fish Louie is also Known as the "King of Salads,"and because of its ease and adaptability, it fits perfectly in the style of recipes I like to make when I'm Cooking for The King.

You'll love this kosher fish recipe (& many others on The Kosher Channel) because it meets all four of the Queen in the kitchen "I SAID so" requirements:

Simple~goes together in under 20 minutes
Adaptable~use any assortment of dried fruits and nuts you like
Ingredients~you'll find in any grocery store
Delish!~

The Recipe for Kosher Crab Louis ~ from Cooking for The King

1 pound any firm cooked fish: salmon, grouper, bass, imitation shellfish

1 cup cherry tomatoes, halved

2 tablespoons lemon juice

2 heads romaine lettuce, cut in bite sized pieces

1 cup Remoulade Sauce (recipe below)

4 large hard boiled eggs, grated

1. Break fish into bite sized chunks. In a medium bowl, gently mix fish, tomatoes and lemon juice.

2. Toss lettuce with just enough Remoulade Sauce to lightly coat the leaves, then mound dressed lettuce on salad plates. Top with fish mixture, drizzle with remaining Remoulade sauce and garnish with grated egg.

The Remoulade Sauce ~from Cooking for The King

Remoulade is like the tartar sauce of the French. The port city of Mobile was once the capital of French Louisiana and the food of the area still bears this influence.

I'm giving you our favorite versions of Remoulade Sauce, one because it's easy and I know you'll make it. The second as a lagniappe (lan' yap). Just a little something extra that you weren't expecting, thrown in to make you smile.

Simple Remoulade Sauce

It's hard to believe this simple, humble combination can make everyone so happy. The ingredients are so run of the mill, I am almost embarrassed to tell people what's in this sauce when they ask for the recipe. But that is the Queen in the kitchen style~making more of the mundane than meets the eye, or the taste buds in this case. Makes 1 cup (but maybe you should triple it!)

1/4 cup ketchup

1/4 cup prepared horseradish

1/2 cup mayonnaise

1/2 teaspoon lemon juice

In a small bowl, stir sauce ingredients until blended.

Alabama Remoulade Sauce

A long list of ingredients each contributes a specific flavor and blends into this smooth piquant sauce, kind of like family. Great with anything from tuna sandwiches to French fries! Makes 2 cups.

1 cup ketchup

2 tablespoons tomato paste

1/2 cup mayonnaise

2 teaspoons yellow mustard

1 tablespoons prepared horseradish

2 garlic cloves

1/2 dill pickle

4 green olives

1 tablespoon lemon juice

1 green onion, in 3” pieces

1 tablespoon fresh parsley

1/2 bell pepper, cut in 3” pieces

1/2 teaspoon sugar

1 tablespoon A-1 Sauce

1 tablespoon Worcestershire sauce

dash Tabasco

1/2 cup olive or vegetable oil

1. Place all ingredients except oil in the work bowl of food processor and blend until smooth.

2. With motor running, add oil in a slow stream. Continue processing until dressing is thickened.

~Here is another really delicious creole/cajun recipe: Kosher Chicken Gumbo