Seafood Hot Dogs with Sweet Mustard Sauerkraut
- Level: Intermediate
- Yield: 6 servings
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
Ingredients
3 egg whites
1/2 pound scallops, chopped
Salt and freshly ground black pepper
2 cups heavy cream
1/2 pound cleaned and deveined shrimp, chopped
1 pound sea bass fillet, cut into 1/4-inch cubes
1 pound salmon fillet, cut into 1/4-inch cubes
Cayenne pepper, to taste
Pork casings, cleaned and soaked
Fish stock or water, for poaching
1/4 cup canola oil
1 medium red onion, diced
2 cups well drained sauerkraut
4 tablespoons sweet mustard
4 teaspoons chopped fresh tarragon leaves
Directions
- Cook's Note: all ingredients should be as cold as possible.
- In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
- Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
- 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. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
- Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.
- In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
- To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.