Fish “Sausage” with Sorrel and Lobster Sauce

The technique for success here is to process the mousseline very cold and never let the poaching water boil. The water is maintained at 180 degrees and the internal temperature of the mousseline should not go over 150 degrees. This is a spectacular dish and very simple to put together, once you have mastered the more complicated basic techniques and preparations.


  • 3 cups mousseline of sole
  • 5 tablespoons butter
  • ¼ cup water
  • 3 cups sorrel leaves, stemmed
  • 1 one-pound Maine lobster, partially cooked (method 1)
  • 5 cups fish velouté
  • ½ cup heavy cream
  • pinch cayenne pepper
  • salt and freshly ground pepper


Prepare the mousseline of sole.

Put 1 tablespoon of the butter, ¼ cup water, and the sorrel leaves in a stainless-steel saucepan. Cover and stew gently, stirring occasionally, until the leaves are reduced to a puree. Uncover, increase the heat, and cook until most of the juices are evaporated and the sorrel is the consistency of thick mayonnaise. Cool and fold the sorrel puree into cups (half) of the mousseline. Keep chilled.

Prepare the lobster and reserve any juices. Cut the lobster meat into ⅛-inch pieces. Crush the shells in a food processor and add with the reserved lobster juices to the fish velouté. Simmer for 30 minutes. Strain, discard the shells, and chill the sauce.

Brush a piece of parchment with 2 tablespoons of the butter. With a pastry bag, pipe out a -inch strip of the sole mousseline about 10 inches long and next to it a similar strip of the sorrel mousseline. Place the lobster meat down the center on top of the mousseline. Pipe 2 more strips of the white and green mousselines, but reverse them so that the green is on the white and vice versa. Cut the paper lengthwise 2 inches from one edge of the mousseline and fold over the remaining edge up over the mousseline. The colder the mousseline, the easier this will be. Roll up the whole sausage and twist the ends. Roll up in a piece of aluminum foil and twist those ends as well. Refrigerate the roll about 30 minutes to firm up the mousseline.

To cook, place the “sausage” in cold salted water. Bring the water to 180°F, or just below simmering, over high heat. Reduce the heat immediately and cook until the interior of the sausage is 150°F, about 20 minutes. Test the sausage by poking the thermometer directly through the foil and paper into the center of the roll. Remove from the liquid and keep warm.

Add the cream to the lobster sauce and bring to a boil. Add the cayenne and season with salt and pepper. Whisk in the remaining butter.

Unwrap the sausage, put on warm platter, and slice. Pour some sauce around the sausage and pass the rest.