Fish sausage with sorrel and tomato sauce

Name: Fish sausage with sorrel and tomato sauce
Ingredients: 500 g fillets of dry-fleshed fish, such as pike, turbot, sole or monk; 500 g fillets of dry-fleshed fish, such as pike, turbot, sole or monk; 500 g fillets of dry-fleshed fish, such as pike, turbot, sole or monk; 500 g fillets of dry-fleshed fish, such as pike, turbot, sole or monk; 500 g fillets of dry-fleshed fish, such as pike, turbot, sole or monk; 3 large egg whites; 150 ml double cream; salt and pepper; salt and pepper; grated nutmeg; 30 g butter; 500 g sorrel leaves; 50 ml white wine; 20 ml crème fraiche; 50 g unsalted butter; a few drops of Tabasco; 2 tomatoes, skinned, deseeded and diced

Preparation info

Serves
4

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

All the ingredients must be as cold as possible for the fish mousse. Remember that prolonged whizzing in a food processor or blender will also heat the mousse, so try to process as little as possible to achieve the right consistency. If necessary, process in two or three stages with a visit to the fridge or above iced water for the mixture between times

Ingredients

Fish course
Pescatarian

Ingredients

Method