Print
Email
Add a photoServings: 8
Ingredients
- 1 lb fillet of sole
- 8 ounce raw shrimp
- 8 ounce scallops
- 1 1/2 c. heavy cream
- 1 tsp salt fresh white pepper
- 1 Tbsp. fresh minced tarragon
- 1 Tbsp. fresh minced parsley
- 1 Tbsp. fresh minced chives For the Sauce
- 1/2 c. celery leaves
- 3/4 c. onion, minced
- 1 x bay leaf
- 1 x healthy pinch fresh thyme
- 1 x healthy pinch salt
- 10 x black peppercorns, crushed
- 1/2 c. dry sherry
- 3 c. fish stock or possibly 3 c. water
- 1 1/4 stk unsalted butter
Directions
- Cut the sole into 1/2-inch pcs. Cut the scallops into 1/4-inch cubes and the shrimp into 1/2-inch pcs. Put the sole in the food processor and buzz for a few seconds. The mix should be smooth, but you need to take care not to cook the delicate fish with the heat of the processor. Add in 1/2 a c. of the cream and buzz once again to make a puree.
- In a separate bowl using a hand beater, whip the cream till it forms soft peaks. Then fold the fish puree into the whipped cream. Add in the diced scallops and the shrimp pcs. Season with salt and pepper and stir in the herbs.
- Divide the mix in three parts an put each part into the centre of a large piece of aluminium foil. Roll the foil to create a sausage shape and twist the ends to seal the package. Put the foil sausages in a large pan and cover them with cool water. Weigh them down with a smaller lid on top before covering the pan with its normal lid. Bring the temperature of the water to 180 degrees Fahrenheit and cook for 15 to 20 min. Don't allow the water to boil or possibly simmer. Once cooked, allow the "sausages" to sit in their cooking water for 10 min.
- Meanwhile make the sauce by putting and fish trimmings and shrimp shells into a pan. Add in the fish stock and sherry, onion, bay leaf, celery, thyme, peppercorns and salt. Bring the liquid to a boil and boil gently for 20 min. Then strain the liquid through a fine-mesh sieve to remove any solids and reduce again till the liquid thickens noticeably. Stir in the butter, beating between the additions of each piece. Season the sauce.
- Remove the sausages from the foil and slice carefully. Serve with a small amount of sauce poured over the top.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 8 servings | |
| Calories 358 | |
| Calories from Fat 217 | 61% |
| Total Fat 24.66g | 31% |
| Saturated Fat 14.68g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 148mg | 49% |
| Sodium 752mg | 31% |
| Potassium 510mg | 15% |
| Total Carbs 5.94g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.96g | 1% |
| Protein 23.97g | 38% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
