🍽️ Delicate Zander White Sausages

Name: Delicate Zander White Sausages
Total time: 30 min
Yield: 4 servings
Ingredients: 150 ml dry white wine; 4 tsp mild curry powder; 500 g zander fillet (skinless); 2 egg whites; 300 ml soy cream (or whipping cream); 0.5 bunch chives; salt; white pepper; sausage casing (order in advance from the butcher!); 1 red onion; 1 tbsp olive oil; 1 small orange; 200 ml ketchup; Tabasco

143 kcal · 30 min · 4 servings

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Ingredients

150 ml dry white wine
4 tsp mild curry powder
500 g zander fillet (skinless)
2 egg whites
300 ml soy cream (or whipping cream)
0.5 bunch chives
salt
white pepper
sausage casing (order in advance from the butcher!)
1 red onion
1 tbsp olive oil
1 small orange
200 ml ketchup
Tabasco

Instructions

1. Place a bowl and the blades of your food processor in the freezer for 30 minutes. Reduce the white wine in a pot until it becomes syrupy. Stir in 1 teaspoon of curry powder and let it cool down.
2. Rinse the well-chilled zander fillet with cold water and pat it dry. Cut the fish into small pieces. Take the eggs directly from the fridge and separate the egg white from the yolk. Finely chop the egg white together with the fish in the pre-chilled food processor or blender.
3. Fill a bowl generously with ice cubes. Place a second bowl on top. Hang a fine sieve into the upper bowl. Add the zander mixture and press it through the sieve as quickly as possible with a spoon to smooth it out.
4. Slowly whisk the ice-cold soy cream or heavy cream into the zander puree. Chill the mixture.
5. Wash the chives, shake them dry, and cut them into very fine rings. Gently fold the rings together with the cold white wine syrup into the zander mixture. Season with salt and pepper. Chill the mixture for 30 minutes.
6. Rinse the casings thoroughly several times with cold water. Fill the fish mixture into a piping bag fitted with a star nozzle. Slip one end of the casing over the nozzle. Push a little mixture into the casing to remove trapped air. Tie off the open end of the casing with kitchen twine.
7. Fill the casing evenly with the fish mixture. Divide the sausages into 10 equal pieces by twisting the casing, and tie each piece with twine. Seal the other end of the casing as well. Prick the sausages several times with a needle. Chill them for 30 minutes.
8. Peel the onion and chop it finely. Heat the oil in a small pot and sauté the onions until translucent. Juice the orange and measure out 75 milliliters of juice.
9. Stir ketchup and orange juice into the onions. Sprinkle the remaining curry powder over it and bring the sauce to a brief boil. Season with Tabasco, salt, and pepper.
10. Heat approx. 5 liters of salted water in a wide pot to 70 °C (use a thermometer, as water that is too hot will cause the sausages to break apart). Place the sausages in the water, cover the pot with a kitchen towel, and let them steep for 15 minutes. Lift the sausages out with a slotted spoon, place them on a plate, and serve immediately with the sauce.

Nutrition per serving

kcal: 143
Protein: 13 g · Fett/Fat: 6 g · Carbs: 6 g