Fish Sausage

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.