Salmon sausages with parsley sauce

4 servings

Ingredients

Quantity Ingredient
500 grams Boneless salmon
2 Egg whites
750 millilitres Double cream
Cayenne pepper
Nutmeg
100 grams Plaice fillets
Sausage casing
1 litre Fish stock
2 Sprigs fennel herb
Salt and pepper
Lemon juice
1 Star anaise
1 teaspoon Parsley
100 grams Butter
100 grams Flour
2 tablespoons Parsley; chopped
600 millilitres Fish stock
2 tablespoons Chopped fennel herb
½ Lemon; juice of
300 millilitres Double cream
150 millilitres White wine

Directions

PARSLEY SAUCE

Melt butter and add the flour. Stir and cook to form a roux blanc.

Carefully add the warm fish stock a ladle at a time, stirring in the liquid, until it forms a smooth sauce. Add the white wine and bring back to the boil, quickly add the double cream and heat through.

Add the lemon juice and strain into a clean pan. Once strained add the chopped parsley and chopped fennel. Cover with a catouch (buttered) and reserve in a bain Marie until ready for use.

Place sauce on the plate and a sliced sausage on top. Serve with mixed vegetable crisps ie beetroot, carrot and a little mashed potato.

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Carlton Food Network

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