Seafood Hot Dogs With Sweet Mustard Sauerkraut
Serves: 6
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
50
Sourness
42
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
450 g
Scallop (chopped)1
Salt2 cups
Heavy Cream1 cup
Canola Oil1 medium
Red Onion (diced)2 cups
Sauerkraut (well drained)4 tbsps
Mustard (sweet)Directions:
1
Cook's Note: all ingredients should be as cold as possible
2
In a blender combine the egg whites, scallops, and salt and pepper, to taste
3
Blend until a puree is formed, then slowly add the heavy cream
4
When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water
5
Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine
6
Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture
7
Reduce the heat and simmer until the mixture floats to the top
8
Cool it in a bowl of ice water and taste
9
This will tell you if you've seasoned it correctly before you stuff the mixture into the casings
10
Stuff the seafood mixture into the pork casing, and tie into 4-inch links
11
In a medium saucepan, bring the fish stock or water to a simmer over low heat
12
Add the links and poach gently until cooked through
13
In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent
14
Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon
15
To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs