Salmon and sea scallop sausage black bean vinaigrette
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Salmon and sea scallop sausage black bean vinaigrette
  Salmon    Sausage    Scallops    Beans  
Last updated 6/12/2012 12:58:52 AM. Recipe ID 21706. Report a problem with this recipe.
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      Title: Salmon and sea scallop sausage black bean vinaigrette
      Yield: 4 Servings
      1 lb Fresh salmon fillet, all
           Skin and bones removed
      1 lb Sea scallops
      4    Egg whites
      1 tb Warm honey
      2 tb Grated ginger
      2 ts Asian five spice powder
      2 tb Thai fish sauce
      1 ts Salt
      1 ts Ground white pepper
      1 c  Heavy cream
    1/2 c  Finely chopped scallions
  Divide the salmon into 2 pieces.  Cut one piece into a 1/4-inch
  square dice and set aside and refrigerate.  Take half of the scallops
  and cut them into 1/4-inch size pieces that resemble the way you cut
  the salmon and set aside, refrigerated.  Place the remaining salmon
  and scallops into the bowl of a food processor along with the egg
  whites, honey, ginger, five spice, fish sauce, salt and pepper.
  Process by pulsing until a smooth puree is achieved.  Turn off the
  processor, scarp down the inside of the processor bowl, return the
  cover to the bowl and pulse quickly 10 seconds. Add 1/4 cup of cream
  and process 10 seconds more. Transfer the fish puree to a cold mixing
  bowl set over ice and refrigerate. Whip the remaining cream until
  soft peaks are formed. In a large bowl, combine the fish puree,
  reserved salmon and scallop dice and the scallions. carefully fold in
  the whipped cream trying not to deflate the cream to much. When all
  of the ingredients are folded together refrigerate for at least one
  hour. Cut plastic wrap into roughly 8 by 8-inch squares.  Place 1/2
  cup of the fish mousse into the lower third of a piece of plastic
  wrap and fold the edge of the plastic nearest you over to encase the
  mousse. Fold the two ends in to further enclose the mousse and roll
  the tube of fish mousse as you would a cigar. This is should be a
  sausage shape about 1 1/2 inches in diameter and about 4 inches long.
  Continue to roll sea food sausage in this way until all of the mixed
  is used. To cook the sausage, heat water in the bottom portion of a
  steamer pot. Place the plastic wrapped sausage in the steamer insert
  or an Asian steamer basket and set over boiling water. Cook for
  approximately 10 to 12 minutes or until fully cooked.  Test for
  doneness by piercing the center with a skewer.  It should come out
  clean when cooked. Serve by carefully unwrapping the sausage and
  Serve on a bed of black bean vinaigrette.
  Yield: 8 to 4-ounce sausages. 4 main course or 8 appetizer portions.

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Recipe ID 21706 (Apr 03, 2005)

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