recipes / grilled seafood sausages with beurre blanc sauce
by NYC Editor, 12/03/2008
- Barrel-Aged Feta-Crusted Halibut
- Beef Bourguignon
- Crispy Okra Salad (Kararee Bhindi)
- Dark Chocolate Pear Tart, Milk Chocolate Cream
- Grilled Seafood Sausages with Beurre Blanc Sauce
- Kataifi-Wrapped Scallops with Shallot-Thyme Sauce and Balsamic Reduction
- Mario's Meatballs
- Osso Bucco Salute
- Pan-Roasted Hanger Steak on Toasted Country Bread
- Pan-Roasted Poussin with Kale, Creamed Corn, Scallion Wheat Pancake and Rosemary-Maple Chili sauce
- Raspberry Curd Galette, Gastrique with Vanilla Ice Cream
- Roasted Oysters with Shallots and Herbs
- Sautéed Shrimp and Broccoli with Egg White
- Shrimp–Egg White Frittata with Fingerling Home Fries
- Stinging Nettles Soup with New Orleans Gulf Shrimp, Sorrel and Yogurt
- Tuna au Poivre with Caramelized Cauliflower, Bacon–Red Wine Sauce
- Warm Chocolate-Hazelnut Cake with Frangelico Cream
Chef: David Waltuck
- 2 egg whites (see Note)
- ½ teaspoon salt
- 2 pounds tilefish or sea bass fillets, cut into ½-inch cubes (see Note)
- 2 cups heavy cream (preferably not ultra-pasteurized; see Note)
- 1 pound fresh shrimp—peeled, deveined and coarsely chopped
- 1 pound sea scallops, coarsely chopped
- Two 1½-pound lobsters—cooked, shelled and coarsely chopped
- 2 ounces pine nuts, toasted
- Cayenne pepper
- Pork casings, cleaned
- In a food processor, combine the egg whites, salt and tilefish. Puree, gradually adding the heavy cream.
- Pour the tilefish mixture into a metal mixing bowl. Add the shrimp, scallops, lobster and pine nuts. Mix well and season with salt, cayenne pepper, port and brandy.
- Stuff the seafood mixture into the pork casings and tie into sausage links about 4 inches long.
- Poach the sausages over low heat until thoroughly heated and the water approaches the simmering point. (Do not allow the water to boil. If the water becomes too hot, the sausages will burst.) Remove the sausages from the heat and allow them to cool in the poaching liquid; chill.
Note: Make sure this ingredient is very cold.
Beurre Blanc Sauce
- ¼ cup red wine vinegar
- ½ bottle white wine
- ¼ cup finely chopped shallots
- 3 teaspoons heavy cream (preferably not ultra-pasteurized)
- ¾ pound cold sweet butter, cut into small cubes
- In a nonaluminum pot, reduce the vinegar, white wine and shallots until almost dry.
- Add the cream and reduce again by half. Over low heat, whisk in the butter. Season with salt and pepper. Add additional vinegar if needed.
- Slash the top of each sausage; brush all the sausages with the butter mixture. Broil until just browned.
- Lower the oven to 350ºF; heat the sausages in the oven until they’re warmed through. Serve over beurre blanc sauce.
THESE RECIPES ARE THIRD-PARTY SUBMISSIONS AND ARE PUBLISHED ON AN “AS IS” BASIS WITHOUT REPRESENTATIONS OR WARRANTIES OF ANY KIND, EITHER EXPRESS OR IMPLIED. ANY USE OF THESE RECIPES IS DONE SOLELY AT THE USER’S RISK. USER AGREES THAT THERE ARE NO REPRESENTATIONS OR GUARANTEES THAT THESE RECIPES ARE ACCURATE, COMPLETE, RELIABLE, SAFE OR ERROR-FREE, AND USER AGREES TO HOLD HARMLESS NYC & COMPANY, THE CITY OF NEW YORK, AND THEIR RESPECTIVE AFFILIATES, AGENTS, OFFICIALS, EMPLOYEES AND ASSIGNS FROM ANY SUCH USE. THE RECIPES ARE PROPERTY OF THE RESPECTIVE OWNERS AND MAY NOT BE REPRODUCED, DISTRIBUTED OR USED FOR ANY COMMERCIAL PURPOSE WITHOUT EXPRESS WRITTEN CONSENT.