Salmon Sausages with a Goat’s Cheese and Sorrel Sauce

Name: Salmon Sausages with a Goat’s Cheese and Sorrel Sauce
Yield: Serves 4-5
Ingredients: 1 teaspoon paprika; 450 ml/¾ pint milk; 25 g/1 oz plain flour; 100 g/4 oz goat’s cheese log; 2 large egg yolks; salt; black pepper; 15 g/½ oz cornflour; 1 teaspoon baking powder; 2-3 pinches chilli powder or cayenne pepper; 450 g/1 lb skinned salmon fillet; 2 large egg whites; grated rind and juice of 1 orange; 1 large handful sorrel leaves; 50 g/2 oz butter

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

These are delicate and tender little poached fish sausages in a gratinée sauce. The sausages contain orange zest which has an inexplicable affinity with fish. Broccoli or courgettes and new potatoes make ideal accompaniments.

Ingredients

450 g/1 lb skinned salmon fillet
2 large egg whites

Fish course
Pescatarian

Method

Cut up the salmon fillet roughly and put into a food processor with the egg whites, cornflour, baking powder, chilli powder or cayenne and some salt. Whizz until smoothly blended. Then stir in the grated orange rind. Using wet hands, form the mixture into small, fat sausages. Bring a large saucepan of water to a rolling boil, then drop in the fish sausages and simmer for 7 minutes. Drain the sa