Lobster and Chicken Sausage with a Spring Onion Purée

Name: Lobster and Chicken Sausage with a Spring Onion Purée
Cuisine: British
Ingredients: 1.2 litres/2 pts court bouillon; 1 × 650 g/1½ lb live lobster; 15 g/½ oz chopped chives; 1 tbsp olive oil; 25 g/1 oz butter; 2 × 175 g/6 oz breasts of chicken; 10 g/¼ oz salt; 1 egg white; 25 ml/1 fl oz dry sherry; freshly ground white pepper; 25 g/1 oz unsalted butter; 2 bunches spring onions, roughly chopped; 150 ml/5 fl oz whipping cream; sprigs of fresh dill

Preparation info

8
sausages

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

There are probably about four dishes that others would call my signature dishes — ones that I have been doing for years and years — and this is one of them. I probably started making it in 1984; in fact I seem to remember that it was for our first New Year’s Eve dinner at Restaurant Seventy-Four in Canterbury.

Ingredients

1.2 litres/2 pts court bouillon
1 × 650 g/

Europe
United Kingdom
Dinner
Gluten-free
New Year

Method

To make the mousseline, chop the chicken breasts into small pieces, place in a blender or food processor with the salt, and blend to a smooth paste. Add the egg white and process again until it stiffens. Rub the mixture through a fine sieve into a bowl set on crushed ice. Gradually add two-thirds of the cream, mix in well, then add the sherry and season with a little salt and pepper as required