Pike Perch Sausages with Potato Balls

Name: Pike Perch Sausages with Potato Balls
Total time: 55 min
Yield: 4
Cuisine: German, Europe, Mediterranean
Ingredients: 600 g pike perch fillet (ready to cook and skinless); 1 Egg white; 4 ice cubes; 100 ml heavy cream; 2 tbsp freshly chopped parsley; 1 tsp lemon zest (unprocessed); Salt; freshly grated nutmeg; water-washed sausage casings (or artificial casings); 2 cucumber slices; 2 tbsp Vegetable oil; 2 tbsp wine vinegar; Salt; ground pepper; a pinch of sugar; 1 tbsp freshly chopped dill

Prep: —

| Servings: 4 | Cook: —

Pike perch sausages with potato balls is a recipe featuring fresh ingredients from the meat category. Try this and other recipes from Spoonsparrow!

Ingredients

600 g pike perch fillet (ready to cook and skinless)
1 Egg white
4 ice cubes
100 ml heavy cream
2 tbsp freshly chopped parsley
1 tsp lemon zest (unprocessed)
Salt
freshly grated nutmeg
water-washed sausage casings (or artificial casings)
2 cucumber slices
2 tbsp Vegetable oil
2 tbsp wine vinegar
Salt
ground pepper
a pinch of sugar
1 tbsp freshly chopped dill

Instructions

1.
Rinse the pike perch and pat dry. Dice into small cubes and combine with the egg white, ice cubes, and cream in a food processor until finely ground. Fold in parsley and lemon zest, season with salt and nutmeg. Fill the mixture into casings and portion into sausages. Tie the ends with kitchen twine and poach the sausages in hot salted water for about 10 minutes.
2.
Peel the cucumbers, cut lengthwise into halves, remove seeds, and slice. Sauté in hot butter for 1-2 minutes. Remove from heat, season with vinegar, salt, pepper, and sugar. Let cool slightly and fold in dill.
3.
Serve alongside the pike perch white sausages.
4.
Optionally serve potato balls on the side.