Ingredients

The following ingredients have 4 Servings
  • 0.75 cup dry white wine
  • 4 tsps mild Curry powder
  • 1 lb Perch fillet (skinless)
  • 2 eggs
  • 1.25 cups cold Soy creamer (or heavy whipping cream)
  • 0.5 bunch Chives
  • salt
  • peppers
  • 1 meter Sausage casing (available from your fishmonger)
  • 1 Red onion
  • 1 Tbsp olive oil
  • 1 small Orange
  • 0.75 cup Ketchup
  • Tabasco sauce

Instruction

  • Place food processor bowl and blade in the freezer for 30 minutes. Meanwhile, boil the white wine in a small pot over high heat until syrupy. Stir in 1 teaspoon curry powder, let cool and then chill in the refrigerator. 
  • Rinse perch fillet, pat dry and cut into small pieces. Separate eggs (reserve the yolks for another use). Combine egg whites and fish in food processor and puree until smooth. 
  • Fill a large bowl with a generous amount of ice, then rest another bowl on top. Pass fish mixture through seive into bowl, pressing on solids with a spoon to extract as much liquid as possible. 
  • Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill. 
  • Rinse chives, shake dry and finely chop. Add chives and chilled white-wine reduction to the fish mixture. Season with salt and pepper. Refrigerate for 30 minutes.
  • Flush sausage casings repeatedly with cold water. Fill a pastry bag fitted with a large tip with fish mixture. Pipe mixture into one end of casing, pressing to remove any trapped air. Tie that end of casing with kitchen twine.
  • Continue filling casing with remaining fish mixture, pressing to remove air bubbles. Separate into 10 small sausages, twisting between each and tying with twine. Prick sausages several times with a pin and refrigerate 30 minutes.
  • Peel the onion and chop finely. Heat the oil in small pot over medium heat. Cook the onion until translucent, about 5 minutes. Squeeze juice from orange and measure out 75 ml (about 1/3 cup) juice.
  • Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.
  • In a wide pot, bring about 5 liters (approximately 5 quarts) salted water to 70°C (approximately 160°F) on a thermometer (if the water is too hot the sausage will toughen). Add sausages, cover pot with a kitchen towel and let steep until fish mixture cooks through, about 15 minutes. With a skimmer, lift out sausages and tranfer to plates. Serve immediately with the sauce.