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Seafood Sausage with Lemon




Source of Recipe


Villa Tragara Ristorante


List of Ingredients




12 oz. Sole fillets
6 oz. Scallops
8 oz. Diced cooked lobster meat
3 oz. Salmon
1 Egg White
3/4 cup Heavy Cream
1 tbs. Kosher Salt
1/4 tsp. Ground Black Pepper
1/2 tsp. Fresh Chopped Thyme
1 tbs. Marsala
1 tbs. Brandy
1 tbs. Sherry



Recipe



Chill the food processor bowl and blade in freezer.
Cut the sole fillets into chunks and freeze for 15 minutes with 1/2 of the scallops.
Blend the sole and scallops until smooth scraping down the sides of the bowl.
Add in the egg white and blend until smooth again.
Add in the heavy cream in a steady stream until smooth.
Add in the salt, pepper, thyme, Marsala, brandy and sherry. Continue to blend for 30 seconds.
Place the sole and scallop mixture in a mixing bowl and fold in the lobster meat, diced salmon, and remaining scallops diced.
Divide the mixture into thirds and place one third in a pastry bag with no tip.
Lay plastic wrap cut into 2-foot sections on a table.
Pipe the mixture in the middle of the plastic wrap 2 inches high by 2 inches wide leaving 2 inches on both ends and roll tightly the plastic wrap around the seafood mixture. Tie off the two ends and refrigerate until finished with the seafood mixture.
Bring one gallon lightly salted water to a boil in a deep saucepot and turn down heat until the water maintains a slow simmer.
Cook the sausages in the water for 20 minutes.
Drain the water and chill the sausage in ice water until cold.
Place in refrigerator until needed.