Fish Sausage
Healthy, because
Even smarter
Nutritional values
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 cal. | (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 | |||
Cholesterol | 43 mg |
![](https://images.eatsmarter.com/sites/default/files/styles/square_thumbnail/public/teaser_es.png)
Ingredients
- Ingredients
- ¾ cup dry white wine
- 4 tsps mild Curry powder
- 1 lb Perch fillet (skinless)
- 2 eggs
- 1 ¼ cups cold Soy creamer (or heavy whipping cream)
- ½ bunch Chives
- salt
- peppers
- 1 meter Sausage casing (available from your fishmonger)
- 1 Red onion
- 1 Tbsp olive oil
- 1 small Orange
- ¾ cup Ketchup
- Tabasco sauce
Kitchen utensils
Preparation steps
![Fish Sausage preparation step 1 Fish Sausage preparation step 1](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-1-489285.jpg)
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.
![Fish Sausage preparation step 2 Fish Sausage preparation step 2](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-2-489285.jpg)
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.
![Fish Sausage preparation step 3 Fish Sausage preparation step 3](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-3-489285.jpg)
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.
![Fish Sausage preparation step 4 Fish Sausage preparation step 4](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-4-489285.jpg)
Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill.
![Fish Sausage preparation step 5 Fish Sausage preparation step 5](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-5-489285.jpg)
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.
![Fish Sausage preparation step 6 Fish Sausage preparation step 6](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-6-489285.jpg)
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.
![Fish Sausage preparation step 7 Fish Sausage preparation step 7](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-7-489285.jpg)
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.
![Fish Sausage preparation step 8 Fish Sausage preparation step 8](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-8-489285.jpg)
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.
![Fish Sausage preparation step 9 Fish Sausage preparation step 9](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-9-489285.jpg)
Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.
![Fish Sausage preparation step 10 Fish Sausage preparation step 10](https://images.eatsmarter.com/sites/default/files/styles/120x90/public/fish-sausage-preparation-step-10-489285.jpg)
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.
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