Seafood Sausages Recipe
Ingredients
| Spinach | 12 Ounce | |
| Watercress | 1/2 Bunch (100gm) | |
| Unsalted butter | 1 Teaspoon | |
| Shallots | 2 Tablespoon, minced | |
| 6 ounces fillet of sole | ||
| Egg white | 1 | |
| 2 tablespoons nonfat skim milk | ||
| Halibut fish | 8 Ounce | |
| 1 teaspoon chopped fresh tarragon or dill | ||
| Chives | 1 Teaspoon, chopped | |
| Freshly ground white pepper to taste | ||
| Pinch of freshly grated nutmeg | ||
| Vegetable seasoning to taste | ||
| 4 small new red potatoes, scrubbed | ||
| 2 quarts Fish Stock or water | ||
| 1 cucumber, peeled, seeded, and cut into thin julienne strips | ||
| Parsley | 1 Tablespoon, chopped (GARNISH) | |
Directions
Cut off and discard the spinach and watercress stems, wash the leaves, pat them dry, and chop coarsely.
In a nonstick skillet, melt the butter, add the shallots, and saute over medium-low heat for 2 minutes.
Add the spinach and watercress and toss for 1 minute.
Transfer to a mixing bowl and refrigerate until very cold.
To make the mousse, puree the sole in a food processor for 30 seconds, add the egg white, and process for 15 seconds.
Stop the machine and scrape down the bowl, then process for 15 seconds more, adding the milk gradually while the machine is running.
Put the mousse in a bowl, cover with plastic wrap, and refrigerate.
When the spinach and watercress are cold, mix them with the mousse, diced fish, chopped herbs, pepper, nutmeg, and vegetable seasoning.
Cut 4 foil rectangles, 8 x 6 inches.
Lightly butter or oil one side of the foil and place one quarter of the fish and vegetables close to a long edge of each piece.
Form into cylinders about 4 inches long and 1 1/2 inches thick.
Roll up the sausages in the foil and twist the ends to seal.
As you twist, the filling will be pushed toward the center.
The sausages can be prepared ahead to this point and refrigerated.
Begin cooking the potatoes before you poach the sausages.
Wash the potatoes and put them in a pot with cold water to cover.
Bring to a boil over high heat, lower the flame, and cook at a rapid simmer for about 15 minutes, or until fork-tender.
Bring the stock to a fast simmer, add the foil packets, and simmer for 6 to 8 minutes.
Do not allow the stock to boil.
Remove the sausages from the stock with a slotted spoon and unwrap them.(Cool and freeze the stock for future use.)
In a nonstick skillet, melt the butter, add the shallots, and saute over medium-low heat for 2 minutes.
Add the spinach and watercress and toss for 1 minute.
Transfer to a mixing bowl and refrigerate until very cold.
To make the mousse, puree the sole in a food processor for 30 seconds, add the egg white, and process for 15 seconds.
Stop the machine and scrape down the bowl, then process for 15 seconds more, adding the milk gradually while the machine is running.
Put the mousse in a bowl, cover with plastic wrap, and refrigerate.
When the spinach and watercress are cold, mix them with the mousse, diced fish, chopped herbs, pepper, nutmeg, and vegetable seasoning.
Cut 4 foil rectangles, 8 x 6 inches.
Lightly butter or oil one side of the foil and place one quarter of the fish and vegetables close to a long edge of each piece.
Form into cylinders about 4 inches long and 1 1/2 inches thick.
Roll up the sausages in the foil and twist the ends to seal.
As you twist, the filling will be pushed toward the center.
The sausages can be prepared ahead to this point and refrigerated.
Begin cooking the potatoes before you poach the sausages.
Wash the potatoes and put them in a pot with cold water to cover.
Bring to a boil over high heat, lower the flame, and cook at a rapid simmer for about 15 minutes, or until fork-tender.
Bring the stock to a fast simmer, add the foil packets, and simmer for 6 to 8 minutes.
Do not allow the stock to boil.
Remove the sausages from the stock with a slotted spoon and unwrap them.(Cool and freeze the stock for future use.)
Chef
