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Eating Invasive Species: Asian Carp is on the Menu
Executive chef at Potawatomi Hotel and Casino, Peter Gebauer feeds more than 2.2 million people every year. He has been on a mission since 2011 trying to promote and brag about Asian carp and is trying to turn a negative into a positive.
Potawatomi Hotel and Casino is the only place in Milwaukee where Asian carp is on the menu.
Read more about Peter Gebauer & Get the Entire Recipe
Yellow Causa with Smoked Asian Carp
A Peruvian dish that makes use of potatoes, causa is one of Chef Peter Gebauer's favorite dishes to make at home. His version uses Asian carp, which has a subtle flavor akin to crab. Asian carp is available at Empire Fish and some Asian markets, or you may substitute your favorite smoked fish or crab.
Ingredients
Aioli:
1 egg, room temperature
2 teaspoons lime juice
Sea salt to taste
1 cup extra-virgin olive oil
Causa:
2 to 3 large yellow potatoes
¼ cup extra-virgin olive oil
Juice of 1 lime
1 tablespoon ají amarillo paste (alternatively rojo)
Sea salt to taste
1 pound smoked Asian carp, shredded
Garnish:
1 avocado, sliced
Lime juice and salt
1 large tomato, diced
8 black olives
8 sprigs fresh cilantro leaves
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