Fish Sausages

Name: Fish Sausages
Ingredients: 500 g cod or haddock fillets, skinned; 500 g cod or haddock fillets, skinned; 2 large eggs, separated; 15 g cornflour; 1 tsp baking powder; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 2–3 pinches of mild chilli powder; finely grated zest of 1 orange; 50 g butter; 1 tsp paprika; 25 g plain flour; 500 ml whole milk; 100 g Red Leicester cheese, coarsely grated; a bunch of spring onions, trimmed and finely chopped

Preparation info

Serves
4–5

Difficulty
Medium

Appears in

Marvellous Meals with Mince

By Josceline Dimbleby

Published 2012

About

In a bid to entice my children, I called these fish sausages instead of quenelles. It worked. They adored them, and the cheese sauce went so well with another of their favourites, broccoli. All this is not to say that this isn’t a dish for adults – it’s comfort food for all.

Ingredients

500 g cod or haddock fillets, skinned
2 large eggs, separated
15

Fish course
Pescatarian

Method

Put the skinned fish in a food processor with the egg whites, cornflour and baking powder. Season with salt and chilli and blitz until a smooth paste. Stir in the orange zest. With wet hands, take up bits of the mixture and pat into small, fat sausages. Bring a large saucepan of water up to a rolling boil. Drop in the sausages and simmer for 7 minutes. Drain gently into a large colander or remo