Seafood Sausage with Miso Mustard
Seafood Sausage with Miso Mustard
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 77
- Sodium
- 1040
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 171
- Total Fat
- 6
- Saturated Fat
- 1
- Carbohydrates
- 7
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 20
- Cholesterol
- 77
- Sodium
- 1040
- Total: 30 min
- Prep: 20 min
- Cook: 10 min
Ingredients
Miso Mustard:
3 tablespoons Dijon mustard
1 tablespoon mirin
1 tablespoon miso paste
1 tablespoon rice wine vinegar
1 tablespoon soy sauce
1/2 teaspoon wasabi paste
Seafood Sausage:
1/2 pound salmon, skinned and chopped
1/2 pound scallops, chopped
1/2 pound large shrimp, peeled, deveined and chopped
1 garlic clove, chopped
1 egg white
2 tablespoons soy sauce
1 tablespoon mirin
1 teaspoon chopped ginger
1 head savoy cabbage, leaves plucked
1/2 cup julienned carrots
1/2 cup julienned cucumber
Directions
- Mustard:
- In a medium bowl, whisk all the ingredients together in a small bowl and set aside.
- Sausage:
- Add all of the ingredients, except the cabbage, carrots and cucumber, to the bowl of a food processor fitted with a blade attachment. Pulse until the mixture is blended but its texture is still slightly chunky.
- Bring a large pot of water to a boil over medium heat and add the cabbage leaves. Blanch for 30 seconds. Transfer them to an ice bath to stop the cooking and cool. Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel.
- Put a cabbage leaf onto a clean work surface. Halve the large stem in the middle of the cabbage widthwise so that it is thin enough to be rolled without the stem breaking. Spread 1/4 cup of the seafood mixture over the bottom 1/3 of the cabbage leaf. Tightly roll the leaf up halfway. Fold the sides of the leaf inward toward the center of the roll to keep the filling contained. Tightly roll the sausage up the remaining way. Repeat with remaining ingredients. Make 3 punctures in each roll with a toothpick to allow any excess moisture to escape during the cooking process.
- Set up a bamboo or vegetable steamer over a pot of simmering water. If you do not have a steamer, you can use a colander.
- Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes. Remove them from the steamer to let cool for 5 minutes.
- Slice each sausage lengthwise 3/4 of the way through, leaving the bottom still intact. Split the sausages open and top them with the julienned carrots and cucumbers. Drizzle with the mustard and serve.
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Anne Z.
Thank you Brian and my apologies, an excellent recipe, but like all recipes, I had to deviate. The mustard wasabi sauce is very good and a good complement. I don't like salmon so I used cod, shrimp and scallops, but thought the mix might be a bit bland so I added some celery diced (would have used water chestnuts but none available), some sliced scallion, and a bit of sesame oil. In this time of COVID, the cabbage was hard to come by, it was out of stock everywhere, so I finally decided to use nori sheets to wrap the sausages. After all, I had a package of 100 just sitting in a drawer. They looked like they might disintegrate in the steamer, so I wrapped the sausages a second time in lettuce leaves and steamed them. The nori stood up fantastically, the lettuce not so much, and the nori added a very nice flavor dimension to the sausage. I prepared carrots and cucumber sunomono style with rice vinegar, sesame seeds, a bit of sugar, sesame oil, and water to put on top. I served them with sushi rice. I am going to try wrapping other things in nori, these came out so well. All in all the recipe was a hit, I served it with a chilled riesling, and everyone was happy and satisfied.
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