Fine Pike White Sausages

Ingredients

• 150 ml dry white wine
• 4 tsp mild curry powder
• 500 g pike fillet (skinless)
• 2 egg whites
• 300 ml soy cream (or whipping cream)
• 0.5 bunch Chives
• Salt
• white pepper
• sausage casings (order in advance from butcher)
• 1 Red Onion
• 1 tbsp Olive Oil
• 1 small orange
• 200 ml ketchup
• Tabasco

Instructions

1. 1.

   Place the mixing bowl and knife of a food processor in the freezer for 30 minutes. In the meantime reduce the white wine until it becomes syrupy. Stir in 1 tsp curry powder and set aside cold.

2. 2.

   Rinse the well-chilled pike fillet under cold water, pat dry, and cut into small pieces. Take eggs directly from the fridge and separate. Whisk egg whites with the fish in a food processor or blender until finely minced.

3. 3.

   Add plenty of ice cubes to a bowl and place a second bowl on top. Put a fine sieve over it and pour the pike mixture through. Use a spoon to press quickly through the sieve as much as possible.

4. 4.

   Slowly fold cold soy cream or whipping cream into the pike purée with a whisk. Set aside cold.

5. 5.

   Wash, dry shake, and cut chives into very fine ribbons. Fold them into the pike mixture along with the cold white wine syrup. Season with salt and pepper. Chill for 30 minutes.

6. 6.

   Rinse the casings several times with cold water. Fill a piping bag with a nozzle tip with the fish mixture. Slide the casing onto the nozzle, press some fish mixture into the casing to remove trapped air, then tie off the end of the casing with kitchen twine.

7. 7.

   Fill the casing evenly with fish mixture. Divide 10 small sausages by twisting and tying each with twine. Tie the other end of the casing as well. Prick the sausages several times with a pin and chill for 30 minutes.

8. 8.

   Peel and finely chop the onion. Heat oil in a small pot and sauté the onion until translucent. Squeeze the orange and measure out 75 ml juice.

9. 9.

   Stir ketchup and orange juice into the onions, sprinkle remaining curry powder over it, and bring to a brief boil. Season with Tabasco, salt, and pepper.

10. 10.

    Heat about 5 liters of salted water in a wide pot to 70 °C (use a thermometer – if the water is too hot the sausage mixture will curdle). Place sausages in the water, cover with a kitchen towel, and let them simmer for 15 minutes. Remove with a slotted spoon, place on a plate, and serve immediately with sauce.