Methuselah’s Plate: Fish Sausage
I like to cook. I like to eat. This is a good combination.
Once in a blue moon I will grab a somewhat dusty cookbook and crack it open while uttering the phrase (internally… not quite that crazy) “I will cook what first appears”.
Enter Fish Sausages. Yeah, you read that right. Fish sausages.
As fate would have it I found myself with a somewhat complicated and certainly time consuming recipe, containing four different kinds of aquatic ocean life (mussels, white fish, salmon, and shrimp). Not to be daunted and too stubborn to change my mind I quickly found myself mired in the usual understocked kitchen dilemmas, such as “blender as food processor” or the famed “wooden spoon as spatula” scenario… seemingly simple and of little consequence, these little foibles can add up and create head shaking results (such as the time I tried to make chocolate with a blender, and ended up with sparks, smoke and a broken blender).
After 45 minutes of effort that involved steaming, shelling, mincing, and chilling the mussels, I blended the fish together with oil, egg whites, dill and love. I next wrapped the concoction in saran wrap, rolling the filler and twirling the ends of the wrap to create a sausage shape, before wrapping them in foil, and simmering them in a shallow pan of steaming water.
Once returned to the fridge, you simply pan sear them when ready to dine, and drizzle them in a parsley, butter and caper sauce.
The result: near perfection for those that enjoy the ocean’s bounty. Absolutely, without question, worth the effort!
Click here to see it in all its gory glory. Bon apetite!
