Seafood Sausage

 

2 pounds salmon fillets
2 cups water
2 cups dry white wine
4 tablespoons (1/2 stick) unsalted butter
2 carrots, peeled and minced
2 leeks, well rinsed, dried, and minced
2 ripe tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh bread crumbs
2 egg whites
2 tablespoons Pernod
2 tablespoons fresh lemon juice
1 cup heavy or whipping cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
8 ounces fresh bay scallops, halved

Instructions Poach the salmon fillets in the wine and water in a large skillet just until cooked through. Cool and flake the salmon meat, removing all the bones. Refrigerate covered until cold.

Melt the butter in the skillet over medium-high heat. Add the carrots and leeks and sauté for 7 minutes. Add the tomatoes and cook for 2 minutes more. Remove from heat and stir in the dill and bread crumbs. Process the salmon in a food processor fitted with a steel blade until smooth. Add the egg whites and process until blended. Add the Pernod, lemon juice, and cream and process until very smooth. Season with the tarragon, nut meg, cayenne, and salt and pepper to taste. Remove to a large mixing bowl.

Add the vegetable mixture and the halved bay scallops to the salmon mixture and stir to combine. Lay out a large sheet of strong plastic wrap. Shape a sixth of the seafood mixture into a log, 6 inches long and 1-1/2 inches wide, in the center of the plastic wrap. Wrap up very securely and twist each end of the plastic very tightly to make a mock sausage casing. Secure the ends with kitchen string if necessary. Repeat with the remaining seafood mixture to make 6 sausages. Refrigerate the sausages until firm, about 3 hours.

When ready to cook, fill a large Dutch oven or stock pot with water and heat to boiling. Add the sausages, still wrapped in plastic wrap, and simmer for 15 minutes, turning once halfway through the cooking time. Remove the sausages from the water. Unwrap and cut into thin slices. 

Seafood Sausage

3 slices white bread (remove crusts)
3 each egg whites
1-½ cups heavy cream
1 Pound white fish
½ teaspoon paprika
¼ teaspoon nutmeg
¼ teaspoon white pepper
1 ½ teaspoons salt
8 ounces lobster meat (chopped)
1 tablespoon parsley (chopped )

Add bread, egg whites, and heavy cream to the food processor bowl. Mix and blend thoroughly. Add white fish and seasonings and blend thoroughly. Add chopped lobster meat and parsley and pulse to incorporate

Pipe out sausage mixture in a tubeless pastry bag onto Syrian wrap, roll up tight and tie ends securely, tie off sausage in desired lengths. Poach in a flavored fish stock at 200 degrees until internal temperature reached 140 degrees. Immediately submerge in an ice bath and reserve for service.

Note: All ingredients during preparation must be kept between 34-38 degrees. Sausages can be pan fried or grilled for service. Slice hot and serve on an appropriate sauce.

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We find comfort among those who agree with us- growth among those who don't.

- Frank A. Clark