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🍽️ Pike-perch Sausages with Crispy Potato Fritters

270 kcal · 30 min · 4 servings

Ingredients

• 600 g zander fillet (kitchen-ready and skinless)
• 1 egg white
• 4 ice cubes
• 100 ml whipping cream
• 2 tbsp freshly chopped parsley
• 1 pinch lemon zest (organic)
• salt
• nutmeg (freshly grated)
• white sausage casing soaked (or artificial casing)
• 2 cucumbers
• 2 tbsp vegetable oil
• 2 tbsp wine vinegar
• salt
• pepper (from the mill)
• 1 pinch sugar
• 1 tbsp freshly chopped dill

Instructions

1. 1. Rinse the pike-perch under running water and pat it dry with a kitchen towel.
2. 2. Cut the fish into small cubes.
3. 3. Place the fish cubes, egg whites, ice cubes, and cream into a food processor.
4. 4. Blend the ingredients until you have a smooth, fine paste.
5. 5. Stir in the chopped parsley and lemon zest.
6. 6. Season the mixture with salt and grated nutmeg to taste.
7. 7. Fill the fish mixture into the prepared sausage casings.
8. 8. Divide the filling into equal-sized sausages.
9. 9. Tie off the ends of the sausages with kitchen twine.
10. 10. Bring water to a boil and add some salt.
11. 11. Poach the sausages in the boiling salted water for about 10 minutes.
12. 12. Peel the cucumbers and cut them in half lengthwise.
13. 13. Scoop out the seeds from the cucumber halves.
14. 14. Slice the cucumbers into thin rounds.
15. 15. Heat butter in a frying pan.
16. 16. Sauté the cucumber slices in the hot butter for 1 to 2 minutes.
17. 17. Remove the pan from the heat.
18. 18. Season the cucumbers with vinegar, salt, pepper, and sugar.
19. 19. Let the cucumbers cool down slightly.
20. 20. Stir the dill into the cooled cucumbers.
21. 21. Plate the finished pike-perch sausages.
22. 22. Optionally serve the sausages with potato fritters.

Nutrition per serving

• kcal: 270
• Protein: 20 g · Fett/Fat: 18 g · Carbs: 6 g