Salmon And Sea Scallop Sausage With Black Bean Vinaigrette
* exported from bigoven * 
recipe by :michael lomonaco 
serving size :4 
cuisine : 
main ingred. : 
categories :seafood scallops 
salmon main dish 
amount measure ingredient -- preparation method 
1 lb.  fresh salmon fillet --all skin and bones
1 lb.  sea scallops
4   egg whites
1 Tbsp  warm honey
2 Tbsp  grated ginger
2 tsp  asian five spice powder
2 Tbsp  thai fish sauce
1 tsp  salt
1 tsp  freshly-ground white pepper
1 cup  heavy cream
1/2 cup  finely-chopped scallions
1   recipe black bean vinaigrette -
divide the salmon into 2 pieces. cut one piece into a 1/4-inch 
square dice and set aside in the refrigerator. take half of the 
scallops and cut them into 1/4-inch size pieces that resemble the way 
you cut the salmon and set aside, refrigerated. place the remaining 
salmon and scallops into the bowl of a food processor along with the egg 
whites, honey, ginger, five spice powder, fish sauce, salt and pepper. 
process by pulsing until a smooth puree is achieved. turn off the 
processor, scrape down the inside of the processor bowl, return the 
cover to the bowl and pulse quickly 10 seconds. add 1/4 cup of cream 
and process 10 seconds more. transfer the fish puree to a cold mixing 
bowl set over ice and refrigerate. whip the remaining cream until soft 
peaks are formed. in a large bowl, combine the fish puree, reserved 
salmon and scallop dice and the scallions. carefully fold in the 
whipped cream trying not to deflate the cream too much. when all of the 
ingredients are folded together refrigerate for at least one hour. cut 
plastic wrap into roughly 8- by 8-inch squares. place 1/2 cup of the 
fish mousse into the lower third of a piece of plastic wrap and fold the 
edge of the plastic nearest you over to encase the mousse. fold the two 
ends in to further enclose the mousse and roll the tube of fish mousse 
as you would a cigar. this is should be a sausage shape about 1 1/2 
inches in diameter and about 4 inches long. continue to roll sea food 
sausage in this way until all of the mixed is used. to cook the 
sausage, heat water in the bottom portion of a steamer pot. place the 
plastic wrapped sausage in the steamer insert or an asian steamer basket 
and set over boiling water. cook for approximately 10 to 12 minutes or 
until fully cooked. test for doneness by piercing the center with a 
skewer. it should come out clean when cooked. serve by carefully 
unwrapping the sausage and discarding the plastic wrap prior to eating! 
serve on a bed of black bean vinaigrette. this recipe yields eight 
4-ounce sausages for 4 main course or 8 appetizer servings. 
* exported from bigoven * 
black bean vinaigrette 
recipe by :michael lomonaco 
serving size :1 
cuisine : 
main ingred. : 
categories :salads/dressings condiments 
amount measure ingredient -- preparation method 
1   sweet red pepper --seeded
1   yellow pepper --seeded
2   garlic cloves --peeled
1   habenero or scotch bonnet pepper --seeded
2 Tbsp  dijon mustard
3 Tbsp  white vinegar
2 Tbsp  cane or corn syrup
1/4 cup  extra-virgin olive oil
1 tsp  salt
1 tsp  freshly-ground black pepper
1 cup  cooked black beans --still firm but
  fully cooked
combine all of the above ingredients. 
notes : joe's note: somehow i feel that the largest portion of the 
should be processed in a food processor even though the recipe as i 
downloaded it doesn't say so. 
recipe source: michaels place with michael lomonacofrom the tv food 
formatted for mastercook by joe comiskey, 
(ID: 5408) Mirror: Sun, Oct 31, 2004

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