|Paul was playing with his camera|
They chose a chablis for me, described as "classy, unoaked & supple, delightful with creamy fish or seafood dishes". Chablis tends to be quite fresh and acidic, so I wanted to make something that would highlight that acidity, without being so rich as to make the wine seem thin.
|Very young garlic scapes|
If you don't want to do the extra fiddle of making the sausages, I fried spoonfuls of the mixture to test the seasoning and they were very tasty too, so you could make fishcakes instead. Or put it in buttered ramekins or a terrine and cook it in a waterbath. But do have a go - the delicate, sweet seafood with the slight hint of garlic from the scapes is just the thing with a crisp white wine. And it makes a sausage elegant enough to be served anywhere.
|Putting sausage skins on the tube is always funny|
420g skinless boneless white fish (I used cod)
150ml double cream
300g other seafood (I used scallops and crayfish tails)
3 garlic scapes (or chives)
Freshly ground white pepper
Sausage casings prepared according to type
Make space in your fridge. This all needs to be kept quite well chilled, so keep everything in the fridge until the last minute and between steps put the bowls back in the fridge.
In a food processor, pulse the white fish and eggwhites together until smooth. Gradually add the cream and blend until white, fluffy and quite firm. Refrigerate.
Chop the other seafood into small pieces. My sausage stuffer has a little spinning disc bit in it and the holes in the disc are just over 1cm wide - so the bits had to be smaller than that so they could get through the tube. Put the garlic scapes into a sieve over the sink and pour over a kettle full of boiling water. Drain, pat dry and finely slice.
Fold the fish mousseline mixture into the garlic scapes and other seafood. Season with salt and white pepper, cover and chill for an hour.
Feed the sausage casings onto the stuffing tube. A little cream may have oozed out of the filling while it's been chilling, so fold it back in. Fill the sausage skins, twisting to form links, and knot at both ends. Chill the sausages again for at least another hour before cooking. Fry very gently in a little oil until well browned on all sides. We had them with green beans and sugar snap peas, and a little beurre blanc. And of course, a glass of chablis.
|Seafood sausages and chablis. Perfect match|