SALMON AND SEAFOOD SAUSAGES
Poached Salmon, Schrimp, Sole and Scallop Sausages
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Fry,Poach | 30 mins to 1 hour |
Ingredients
- 6 ounces skinned, and boned fillet of sole
- 6 ounces skinned and boned salmon fillet
- 1 egg white
- 3/4 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 2 ounces cooked mushrooms, diced
- 4 ounces boned, skinned, and diced salmon fillet
- 2 ounces shrimp, cleaned, and diced
- 2 ounces scallops, cleaned, and diced
- 2 feet sausage casing
- 1/4 cup vegetable oil
- 1 cup velouté sauce
Method
Cut the sole and salmon fillets into strips. Purée in a food processor while gradually adding egg white, heavy cream, salt and pepper. Transfer to a mixing bowl. Fold in the cooked mushrooms, and diced salmon, shrimp and scallops. Using a sausage stuffer, stuff mixture into casings to make sausage links. Poach sausages in salted boiling water, and simmer for 15 to 20 minutes. Brown in oil. Arrange on a serving platter and coat with the boiling velouté sauce. Serve hot.
