CRISPY FISH SAUSAGES
Make and share this Crispy Fish Sausages recipe from Food.com.
Provided by Pneuma
Categories Lunch/Snacks
Time 30m
Yield 12 fish sausages, 4 serving(s)
Number Of Ingredients 10
Steps:
- soak bread in water until soft then strain liquid out.
- process fish, bread, salt,pepper, parsley, paprika, 1 egg together for a few seconds until mixed together but not minced.
- put flour, breadcrumbs, egg in individual shallow plates.
- get a small portion of the mixt and roll out into sausages.
- roll in flour, then eggs, then breadcrumbs.
- heat oil and fry until golden brown.
- Garnish with lemon wedges.
Nutrition Facts : Calories 421.6, Fat 5.6, SaturatedFat 1.5, Cholesterol 161.8, Sodium 396, Carbohydrate 50, Fiber 2.5, Sugar 2.4, Protein 39.5
SAUSAGE AND FISH ONE-POT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. While the sausage browns, crush the garlic. Peel the onion, trim off the root end and then thinly slice. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth or wine, cover the pan with a lid and cook 10 to 12 minutes. Remove the lid, add the tomatoes and gently stir into the potatoes. Set fillets on top of the potatoes and douse with the remaining vermouth or wine. Season the fish with salt and pepper, to taste. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
- Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil. To serve, transfer the fish and sausage mixture from the pan into shallow bowls to hold the juice. Use the crusty bread to soak in the juices at the table.
SEAFOOD SAUSAGE
Steps:
- Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook.
- Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage.
SEAFOOD SAUSAGE
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
- Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
- Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
- Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
- Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
- Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
- Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
- Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g
SEAFOOD AND FISH MOUSSE SAUSAGE
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 40m
Yield about 12 sausages
Number Of Ingredients 12
Steps:
- Chill processor bowl and metal blade in refrigerator.
- Cut chilled salmon into large pieces, and process until smooth. You may need to do this in several batches.
- With motor running slowly add egg whites and cr eme fra^iche.
- Place salmon in bowl with salt and pepper, paprika, parsley, lobster, shrimp, Pernod, anise seeds and green onion.
- Using sausage stuffer, stuff into casing, and tie off at 3-inch intervals.
- Poach in salted water for 15 minutes. To serve, reheat in poaching liquid.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 13 grams, Fiber 0 grams, Protein 16 grams, SaturatedFat 5 grams, Sodium 261 milligrams, Sugar 1 gram, TransFat 0 grams
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