Grilled Seafood Sausages with Carrot Leaf Sauce

Name: Grilled Seafood Sausages with Carrot Leaf Sauce (Boudins de fruits de mer, sauce aux feuilles de carottes)
Cuisine: Swiss
Ingredients: 4 scallops in their shells; 4 scampi, removed from shells, about 100 g (4 oz) peeled weight; 4 scampi, removed from shells, about 100 g (4 oz) peeled weight; 150 g (5 oz) fillet of salmon, skinned, boned and cut into small cubes; 100 g (4 oz) fillet of monkfish, skinned and cut into small cubes; 200 g (7 oz) fillet of whiting or pike, skinned and boned; 200 g (7 oz) fillet of whiting or pike, skinned and boned; 1 egg white; 30 ml (2 tbsp) finely cut dill; 40-50 cm (16-20 in) sausage skin, soaked in water; 300 g (11 oz) carrot tops without stalks, washed; 200 ml (7 fl. oz) fish stock; 300 g (11 oz) fromage blanc; salt and freshly ground pepper; salt and freshly ground pepper

Boudins de fruits de mer, sauce aux feuilles de carottes

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Sausage skins are now easily available, but if they are too firm, remove them carefully from the sausages before grilling - the poaching will have set the filling in shape. When carrot tops are not available for the sauce, use a mixture of green leaves and herbs such as watercress, sorrel and parsley. This can be served either as an hors d’oeuvre or a main course: halve quantities for the former; add a nice accompaniment for the latter.

Ingredients

Europe
Switzerland
France
Starter
Main course

Ingredients

Method