Bowfin - (Amia Calva), better known by its Cajun name "Choupique" is not related to, but is even more ancient than the sturgeons. This bonyfish yields a black roe with a distinctive flavor and makes a good, less expensive substitute for sturgeon caviar. (Unlike sturgeon, bowfin roe will turn red if heated.)
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Make a splash at your next dinner party with the perfect appetizer: deviled eggs topped with a light and creamy mustard sauce and salty Bowfin Caviar.
INGREDIENTS
Deviled Eggs
2 ounces Bowfin Caviar
12 organic, cage-free eggs
¼ cup minced shallot
2 tbsp crème fraiche
2 tbsp mayonnaise
1 tsp lemon zest
Juice of half a lemon
Salt and pepper to taste
¼ cup tarragon, chopped
Mustard Sauce
2 tbsp butter
¼ cup all-purpose flour
1 cup vegetable broth
1/3 cup heavy cream
2 tbsp Dijon mustard
1 tbsp white vinegar
1 tsp granulated white sugar
1 tsp white pepper
Salt to taste
DIRECTION
Hard boil your eggs by placing in a saucepan with cold water and bringing to a boil. Turn off heat once water boils and let eggs sit for 14 minutes, then immediately transfer to an ice bath to stop the cooking process. Set aside.
Make your mustard sauce. In a saucepan, melt butter over medium heat and then sprinkle in flour and stir for 1-2 minutes to make a roux. Gradually add vegetable broth, whisking to combine as you go. Once smooth, whisk in your heavy cream and boil until thick enough to coat the back of a wooden spoon (about 8 minutes). Stir in mustard, vinegar, sugar, white pepper, and salt and remove from heat.
Peel your hard boiled eggs and slice in half lengthwise. Cut a small sliver off the back of each slice so they don’t roll around on the plate.
Remove the yolks and put in a large bowl. Add ¼ cup of your mustard sauce, minced shallot, crème fraiche, mayonnaise, lemon zest and juice, salt and pepper, and tarragon, and stir until creamy. If the mixture is too thick, add warm water a little bit at a time to break it up.
Using a small spoon or a piping bag, fill egg whites with the yolk mixture. Drizzle with remaining mustard sauce (you probably won’t use all of it) and top with Bowfin Caviar and some more chopped tarragon. And voila, you’ve got a show-stopping appetizer your guest won’t be able to stop talking about!
