Boudins De Fruits De Mer
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 pound fillet of sole
8 ounces raw shrimp
8 ounces scallops
1 1/2 cups heavy cream
1 teaspoon salt
fresh white pepper
1 tablespoon fresh chopped tarragon
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped chives
For the Sauce
1/2 cup celery leaves
3/4 cup onion, chopped
1 bay leaf
1 pinch fresh thyme
1 pinch salt
10 black peppercorns, crushed
1/2 cup dry sherry
3 cups fish stock or 3 cups water
1 1/4 stk unsalted butter

Preparation

1 Cut the sole into 1/2-inch pieces. Cut the scallops into 1/4-inch cubes and the shrimp into 1/2-inch pieces. Put the sole in the food processor and buzz for a few seconds. The mixture should be smooth, but you need to take care not to cook the delicate fish with the heat of the processor. Add 1/2 a cup of the cream and buzz once again to make a puree. 2 In a separate bowl using a hand beater, whip the cream until it forms soft peaks. Then fold the fish puree into the whipped cream. Add the diced scallops and the shrimp pieces. Season with salt and pepper and stir in the herbs. 3 Divide the mixture in three parts an put each part into the centre of a large piece of aluminium foil. Roll the foil to form a sausage shape and twist the ends to seal the package. Put the foil sausages in a large pan and cover them with cold water. Weigh them down with a smaller lid on top before covering the pan with its normal lid. Bring the temperature of the water to 180 degrees Fahrenheit and cook for 15 to 20 minutes. Do not allow the water to boil or simmer. Once cooked, allow the "sausages" to sit in their cooking water for 10 minutes. 4 Meanwhile make the sauce by putting and fish trimmings and shrimp shells into a pan. Add the fish stock and sherry, onion, bay leaf, celery, thyme, peppercorns and salt. Bring the liquid to a boil and boil gently for 20 minutes. Then strain the liquid through a fine-mesh sieve to remove any solids and reduce again until the liquid thickens noticeably. Stir in the butter, beating between the additions of each piece. Season the sauce. 5 Remove the sausages from the foil and slice carefully. Serve with a small amount of sauce poured over the top.

About


"Boudins" means "blood sausages, though this dish uses seafood to mimic sausage instead.