In contrast to the usual white sausage, this creation has a lot of taste, but hardly any fat and at the same time plenty of easily digestible protein.
The "sausage" à la star chef is really noble, but anything but simple. Even experienced cooks will only succeed if they follow the recipe exactly and make sure that all the ingredients are ice-cold (otherwise the fish protein coagulates very quickly).
(Percentage of daily recommendation)
|Calorie||143 kcal||(7 %)|
|Protein||13 g||(13 %)|
|Fat||6 g||(5 %)|
|Carbohydrates||6 g||(4 %)|
|Sugar added||4 g||(16 %)|
|Roughage||0.5 g||(2 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||1.1 mg||(9 %)|
|Vitamin B₁||0.3 mg||(30 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||3.6 mg||(30 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||8 μg||(3 %)|
|Pantothenic acid||0.2 mg||(3 %)|
|Biotin||3.4 μg||(8 %)|
|Vitamin B₁₂||1 μg||(33 %)|
|Vitamin C||4 mg||(4 %)|
|Potassium||322 mg||(8 %)|
|Calcium||31 mg||(3 %)|
|Magnesium||23 mg||(8 %)|
|Iron||0.8 mg||(5 %)|
|Iodine||3 μg||(2 %)|
|Zinc||0.5 mg||(6 %)|
|Saturated fatty acids||1.1 g|
|Uric acid||83 mg|
- ¾ cup dry white wine
- 4 teaspoons mild Curry powder
- 1 pound Perch fillet (skinless)
- 2 eggs
- 1 ¼ cups cold Soy creamer (or heavy whipping cream)
- ½ bunch Chives
- 1 meter Sausage casing (available from your fishmonger)
- 1 Red onion
- 1 tablespoon olive oil
- 1 small Orange
- ¾ cup Ketchup
- Tabasco sauce
Place food processor bowl and blade in the freezer for 30 minutes. Meanwhile, boil the white wine in a small pot over high heat until syrupy. Stir in 1 teaspoon curry powder, let cool and then chill in the refrigerator.
Rinse perch fillet, pat dry and cut into small pieces. Separate eggs (reserve the yolks for another use). Combine egg whites and fish in food processor and puree until smooth.
Fill a large bowl with a generous amount of ice, then rest another bowl on top. Pass fish mixture through seive into bowl, pressing on solids with a spoon to extract as much liquid as possible.
Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill.
Rinse chives, shake dry and finely chop. Add chives and chilled white-wine reduction to the fish mixture. Season with salt and pepper. Refrigerate for 30 minutes.
Flush sausage casings repeatedly with cold water. Fill a pastry bag fitted with a large tip with fish mixture. Pipe mixture into one end of casing, pressing to remove any trapped air. Tie that end of casing with kitchen twine.
Continue filling casing with remaining fish mixture, pressing to remove air bubbles. Separate into 10 small sausages, twisting between each and tying with twine. Prick sausages several times with a pin and refrigerate 30 minutes.
Peel the onion and chop finely. Heat the oil in small pot over medium heat. Cook the onion until translucent, about 5 minutes. Squeeze juice from orange and measure out 75 ml (about 1/3 cup) juice.
Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.
In a wide pot, bring about 5 liters (approximately 5 quarts) salted water to 70°C (approximately 160°F) on a thermometer (if the water is too hot the sausage will toughen). Add sausages, cover pot with a kitchen towel and let steep until fish mixture cooks through, about 15 minutes. With a skimmer, lift out sausages and tranfer to plates. Serve immediately with the sauce.