Salmon sausages with parsley sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Boneless salmon |
| 2 | Egg whites | |
| 750 | millilitres | Double cream |
| Cayenne pepper | ||
| Nutmeg | ||
| 100 | grams | Plaice fillets |
| Sausage casing | ||
| 1 | litre | Fish stock |
| 2 | Sprigs fennel herb | |
| Salt and pepper | ||
| Lemon juice | ||
| 1 | Star anaise | |
| 1 | teaspoon | Parsley |
| 100 | grams | Butter |
| 100 | grams | Flour |
| 2 | tablespoons | Parsley; chopped |
| 600 | millilitres | Fish stock |
| 2 | tablespoons | Chopped fennel herb |
| ½ | Lemon; juice of | |
| 300 | millilitres | Double cream |
| 150 | millilitres | White wine |
Directions
PARSLEY SAUCE
Melt butter and add the flour. Stir and cook to form a roux blanc.
Carefully add the warm fish stock a ladle at a time, stirring in the liquid, until it forms a smooth sauce. Add the white wine and bring back to the boil, quickly add the double cream and heat through.
Add the lemon juice and strain into a clean pan. Once strained add the chopped parsley and chopped fennel. Cover with a catouch (buttered) and reserve in a bain Marie until ready for use.
Place sauce on the plate and a sliced sausage on top. Serve with mixed vegetable crisps ie beetroot, carrot and a little mashed potato.
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Carlton Food Network
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