Fish Sausage With Fennel Sauce
|Uncooked cod fillet||8 Ounce, quartered|
|Bread crumbs||2 Tablespoon, home made|
|Cayenne pepper||1 Pinch|
|Chopped parsley||2 Tablespoon|
|Non fat liquid egg substitute||1⁄4 Cup (4 tbs), beaten|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Scallops||4 Ounce, uncooked|
|Chopped scallions||1⁄4 Cup (4 tbs), trimmed (3 Scallions)|
|Plastic wrap||4 (Use Heavy Sheets For Poaching Sausage)|
|Fennel bulbs||2 Large (1.75 Pound)|
|Lemon juice||1⁄2 Teaspoon, squeezed|
To make the sausage, put the cod, bread crumbs, cayenne pepper, parsley, and brandy into the bowl of a food processor.
Turn on the machine and immediately add the egg substitute, then the evaporated milk, through the feed tube.
Turn off the machine and add the scallops.
Process for 15 seconds.
Transfer the mixture to a bowl and fold in the scallions.
Cover and chill in the refrigerator for 1 hour.
Spread a sheet of heavy plastic wrap on the countertop.
Put a quarter of the chilled fish mixture at one end of the sheet and roll it into a sausage shaped log about 3 inches long and 1 inch thick.
Twist the ends of the plastic wrap closed.
Repeat with the remain-ing plastic and fish.
Fill a deep sided saute pan at least halfway with water and bring to a boil over medium heat.
Lower the heat, put the plasticencased sausages into the water, and bring back to a bare simmer.
Cover and poach for 10 minutes.
Remove the sausages with a slotted spoon and allow them to cool for 10 minutes.
Unwrap and slice each sausage into.
A rounds about 3/4 inch long.
For the sauce, trim the fennel bulbs, reserving the leaves.
Cut each bulb into 5 slices lengthwise, then cut each slice in half.
Put the pieces through a juice extractor. (This should produce about 2 cups fennel juice.)
Snip enough of the fennel leaves to yield 2 tablespoons and set aside.
Put the cornstarch into a bowl and mix in 4 teaspoons of the fennel juice.
Combine the lemon juice and the remaining fennel juice in a saucepan and cook for about 3 minutes over medium heat, until just beginning to boil.
Remove from the heat, whisk, then add the dissolved cornstarch while still whisking.
Return to low heat and cook for about 2 minutes, whisking constantly, until the mixture begins to thicken.
Stir in the 2 tablespoons of fennel leaves.
Continue to cook for about 3 minutes, stirring with a spoon, until fully thickened to sauce consistency.
Serve 4 rounds of fish sausage on each plate, with some of the fennel sauce drizzled on top.