Oyster Sausages with Saffron and Ink Sauces

Name: Oyster Sausages with Saffron and Ink Sauces (Saucisses des huîtres ‘jaune et noir’)
Cuisine: French
Ingredients: 200 g (7 oz) salmon trout, skinned and boned; 100 g (4 oz) tofu; 24 oysters; 10 ml (2 tsp) finely cut dill; juice of ½ lemon; 40-50 cm (16-20 in) sausage skins, soaked in water; a few strands of saffron; 100 g (4 oz) fromage blanc; 500 g (1 lb, 2 oz) fresh squid with ink; 25 g (1 oz) shallots, finely chopped; 50 g (2 oz) tomatoes, diced; 300 ml (½ pt) fish stock; salt and freshly ground pepper; salt and freshly ground pepper; 8 crayfish, poached for 2 minutes, tails removed; 200 g (7 oz) tiny broccoli florets, washed and blanched for 15 seconds

Saucisses des huîtres ‘jaune et noir’

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This dish was created for a gathering of eighteen chefs voted the world’s best in a recent book. It took place in The Dorchester’s Terrace Restaurant and, not unnaturally, I was trying to create something very unusual, with exciting flavours, colours and textures.

Ingredients

200 g (7 oz) salmon trout, skinned and boned
100 g (4

Europe
France
Switzerland
Starter

Method

To make the sausages, purée the salmon trout in a food processor. Chill in a bowl over ice, and gradually beat in the tofu, a little at a time. Season well and chill until required.
Open the oysters, take oysters from shells carefully, saving their liquid.
Mix oysters with dill and chilled salmon trout mousse, and, if necessary, season with lemon juice,