Poached Asian Carp Salad Sandwich

• 2 Lbs Bighead, silver or Grass Carp Fillets-Skin Off

• 1 Lemon

• Salt Pepper

• Fresh Dill

• Mayonnaise

• Chopped Celery

• Red and Yellow Pepper Slices

• Cucumber Slices

• Lettuce

• Tomato

• Pickles

• Bread

Squeeze lemon juice on fillets, salt and pepper to taste. Chop dill and sprinkle it on the fillets. Steam fillets in an open pocket of foil wrap in a bamboo steamer until fish flakes easily. Remove and allow to cool. Pull meat from the bones flaking it with a fork. Mix fish with mayonnaise celery, pepper slices and pepper to taste. Chill in refrigerator and serve with side items, tomato, cucumber pickles.

Red Fish

Fillet the fish, leaving the scales on. A little salt, pepper, and cayenne if you like it spicey. Get the grill real hot, grill the flesh side for about 4 min., and then flip it over to the scale side for about 10 min, or until it flakes. The scales act as a heat shield, and keeps the juices in the fillet. When done, make a dill cucumber sauce out of:

• 1/3 cup finely chopped cucumber

• 3-tablespoons plain yogurt

• 2-tablespoons mayo

• 2-teaspoons freshly snipped dill

• 2-teaspoons prepared horseradish.

Just mix it all up, and top the fillets.

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