Scallop Sausage with a Nage of Asparagus

Name: Scallop Sausage with a Nage of Asparagus
Cuisine: British
Ingredients: 8-9 (225 g/9 oz) fresh scallops; 1 tsp salt and freshly ground white pepper; 1 tsp salt and freshly ground white pepper; 1 egg white; 30 thin asparagus tips; 2 plum tomatoes; 350 ml/12 fl oz fish stock; 150 ml/5 fl oz dry vermouth; 15 ml/½ fl oz olive oil; 15 g/½ oz unsalted butter; 140 g/5 oz sweetcorn kernels; 150 ml/5 fl oz whipping cream; 1 tbsp chopped chives

Preparation info

6
sausages

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Water asparagus works much better than the everyday kind but it is difficult to get hold of and has a fairly short season. You can, if you wish, add a firm white fish to the scallops: up to half the amount as you have in scallop meat will make the scallops go further and it will also make the mousse a lot firmer and easier to handle.

Ingredients

Mousseline

8-9 (225 g/9 oz) fresh scallops
1 tsp

Europe
United Kingdom
Fish course
Gluten-free
Pescatarian

Method

Ensure that the scallops are well cleaned and washed; dry thoroughly. Remove the roes and cut these into 1cm/½in dice. Place the white meat in a food processor along with the salt and blend until smooth. Add the egg white and blend again to mix it in thoroughly. Rub this mixture through a sieve into a bowl set on crushed ice. Gradually add two thirds of the cream, and then stir in the vermouth