EatSmarter exclusive recipe

Fish Sausage

with Orange-Curry Ketchup
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Fish Sausage

Fish Sausage - This homemade sausage will impress even the most discerning guests

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Difficulty:
for pros
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
143
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie143 kcal(7 %)
Protein13 g(13 %)
Fat6 g(5 %)
Carbohydrates6 g(4 %)
Sugar added4 g(16 %)
Roughage0.5 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E1.1 mg(9 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.1 mg(7 %)
Folate8 μg(3 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.4 μg(8 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C4 mg(4 %)
Potassium322 mg(8 %)
Calcium31 mg(3 %)
Magnesium23 mg(8 %)
Iron0.8 mg(5 %)
Iodine3 μg(2 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.1 g
Uric acid83 mg
Cholesterol43 mg
Development of this recipe:

Ingredients

for
10
Ingredients
¾ cup
4 teaspoons
1 pound
Perch fillet (skinless)
2
1 ¼ cups
cold Soy creamer (or heavy whipping cream)
½ bunch
1 meter
Sausage casing (available from your fishmonger)
1
1 tablespoon
1
small Orange
¾ cup
Preparation

Kitchen utensils

1 Pot, 1 Small pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Whisk, 1 Kitchen twine, 1 Piping bag, 1 Food processor, 1 Citrus juicer, 1 Kitchen towel, 1 Thermometer

Preparation steps

1.
Fish Sausage preparation step 1

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. 

2.
Fish Sausage preparation step 2

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. 

3.
Fish Sausage preparation step 3

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. 

4.
Fish Sausage preparation step 4

Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill. 

5.
Fish Sausage preparation step 5

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.

6.
Fish Sausage preparation step 6

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.

7.
Fish Sausage preparation step 7

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.

8.
Fish Sausage preparation step 8

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.

9.
Fish Sausage preparation step 9

Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.

10.
Fish Sausage preparation step 10

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.