This is a restaurant quality dish and one that made us so happy preparing and cooking it.
The subtlety of the sausages which we did in the sous vide for an hour before lightly grilling, the sauce, the mash and the asparagus made for seriously a memorable meal.
A really warm, unique, “we just cooked a 1-hat dinner meal”.
If you could do these with a thicker sausage casing than we used, I think they would be even more impactful and explosive; dramatic and clearly prepared with talent. Something your guests would have to admire and talk about on the way home.
If you are looking for an impressive Saturday night dish for guests, you could do a whole lot worse than this recipe.
Note that this recipe assumes you have a sausage stuffer though if you don’t have one, maybe try them as slow-cooked skewers: form them like sausages, wrap them tightly in cling wrap and gently fry in a pan.
Either way, you can’t go wrong.
(This recipe is written assuming you have a mincer and a sausage stuffer. If you do not, process the sausage in a food processor, tightly wrap into sausage-like logs with cling wrap and refrigerate; when ready to cook, wrap tightly with foil and poach for 10 – 15 minutes in boiling water. Slice away.)
250gm cod fillets, cut into 3cm pieces
250gm raw prawns, peeled, deveined and roughly chopped
250gm salmon fillets, skinned, cut into 3cm pieces
2 large eggs
¼ cup heavy cream
¼ tsp salt
¼ tsp white pepper
¼ cup white wine
1 tbsp lemon juice
1 tsp white-wine vinegar
1 stick (½ cup) unsalted butter cut into small cubes
½ tsp grated lemon rind
1 tsp minced scallion
1 tsp fresh parsley leaves
1 tsp fresh, snipped dill
Cayenne to taste
Paris mash to serve
- For the sausage: Combine, mince and process the sausage ingredients. Stuff your sausages. Chill.
- For the sauce: In a small heavy saucepan, boil the wine, lemon juice and vinegar until reduced by half. Reduce the heat to low and whisk in the butter bit by bit, waiting for each piece to melt before adding the next. Whisk in the lemon rind, scallion, parsley, dill, cayenne and salt to taste. Season.
- Cook your sausages: poach them or sous vide them (1 hour) and then grill them in a pan with a little olive oil to give them colour.
- Prepare your Paris Mash and steam your asparagus.
- A good dollop of mash on each plate, two sausages on-top, a drizzle of sauce and a side of asparagus.