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Article: Seafood Sausage
- Article from:
- The Washington Post
- Article date:
- January 23, 2008
CopyrightThis material is published under license from the Washington Post. All inquiries regarding rights should be directed to the Washington Post. (Hide copyright information)
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Seafood Sausage
10 servings (makes 20 to 25 5-inch sausages)
This sausage is a delicately emulsified mousseline, encased in
plastic wrap for poaching. Do not overpoach or you will create a
broken-mousse mess.
These do not freeze well; they'll get too watery.
From chef Jamie Stachowski.
8 ounces scallops, patted dry
8 ounces peeled and deveined (uncooked) shrimp
2 large egg whites
2 cups heavy cream
Kosher salt
Freshly cracked black pepper
1 pound cooked lobster meat, preferably from the tail and claws,
cut into 1/2-inch pieces
2 teaspoons snipped chives
1 tablespoon tarragon leaves
Have ready a large pastry bag with a tip/opening of no more than
3/4 inch and some 12-inch-wide plastic wrap, ...