Читать книгу Fitness Food Cookbook - Luke Eisenberg - Страница 50

Unlike the usual Weißwurst this creation does have a lot of flavor but little fat while maintaining ample easily digestible protein.

Ingredients for 10 meals

160 milliliters of dry white wine

4 teaspoon mild curry powder

500 grams perch fillet (without skin)

2 eggs (Size: M)

300 milliliters soy cream or whipped cream

½ bunch of chives

Salt and white pepper

1 meter sausage casing (time preorder the butcher!)

1 red onion

1 tablespoon olive oil

1 small orange

200 milliliters ketchup

Tabasco (optional)

The preparation sequence

The bowl and blade of a food processor for 30 minutes in the freezer place. Meanwhile, boil the white wine until it is syrupy. 1 teaspoon curry stir and chill.

Rinse the very well-chilled pike-perch fillet cold, pat dry and chop into small pieces. take eggs directly from the refrigerator and divide. Egg whites with the fish in the food processor or in a tremendous hackers chop finely.

give plenty of ice cubes in a bowl and then put a second bowl. in hanging a fine sieve and pour in the mass pike. stroke a spoon as quickly as possible through the sieve.

Slowly pull the cold soy cream or cream with a whisk under the Zander puree. Refrigerate.

clean chives in water, shake dry and chop into very small rings. lift with the cold white wine syrup under the Zander mass. Season with salt and pepper. For 30 min, chill.

The gut repeatedly flush thoroughly with cold water. fill fish mixture into a piping bag with Lochtülle. evert the intestine to the spout, press little Zander mass in the intestine to remove the trapped air. Now the end of the intestine tie with kitchen twine.

fill fish ground with an even pressure in the intestine. divide up 10 small sausages each by a pivot and tie with yarn. The end of the intestine also bind. Sausages several times with a pin and put 30 minutes cold.

Onion peel and finely chop. Heat the oil in a small saucepan, Cauldron heat and cook the onion until soft. Squeeze the orange and measure 75 milliliters of juice.

stir ketchup and orange juice under the onions, sprinkle remaining curry powder over it and briefly heat again. Season to taste with Tabasco, salt and pepper.

In a wide saucepan, Cauldron so to the 5 liters of salt water at 70 ° C (thermometer use - the water is too hot, coagulates the sausage mixture). Sausages put, cover with a tea towel and leave for 15 minutes. With the skimmer lift, giving on a plate and go immediately with the sauce on the table.

A bit of advice

The "sausage" as the la Star Chefs is really noble, but far from easy. They succeed even experienced only if they adhere strictly to the recipe and make sure that all the ingredients are cold (will clot the fish protein very quickly).

Per serving: 143 kcal