Name: Salmon and Prawn Sausages with Parsley and Prawn Sauce
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Finely grated zest of 1 orange; Salt and black pepper; 375g (12oz) skinned salmon fillet; 200g (7oz) flat leaf parsley; 50g (2oz) butter; 25g (1oz) cornflour; 2 large egg whites (size 1); 125g (4oz) peeled prawns; 1 teaspoon baking powder; 2 teaspoons pink peppercorns or 1 teaspoon bottled green peppercorns; 450ml (¾ pint) vegetable stock; 15g (½oz) cornflour; 2 large egg yolks (size 1)

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

These poached ‘sausages’ can be kept warm for up to 30 minutes in a very low oven. The sauce can be gently reheated if necessary, stirring continuously.

Ingredients

For the Sausages

375g (12oz) skinned salmon fillet
125g (4

Method

To prepare the sausages, put the salmon and prawns into a food processor with the egg whites, cornflour and baking powder. Season well with salt and black pepper and whizz until the mixture is smooth and pasty. Turn the mixture into a bowl and stir in the peppercorns and the orange zest. Using wet hands, mould the mixture into small, fat sausages. Bring a large saucepan of water up to a rolling