and Shellfish Mosaic with Fennel, Radish and Meyer Lemon
By Chez Panisse Restaurant
and Café - Berkeley, CA
Ingredients for the sausage
oz. scallops,* cleaned
2-1/2 oz. shrimp,* cleaned
1-1/2 lbs. sole*
1 pt. heavy cream
Salt to taste
1/2 t paprika
1/2 t coriander seed, crushed
Cayenne pepper to taste
for the garnish:
8 oz. scallops, cleaned
8 oz. shrimp, cleaned
8 oz. lobster*
2 green garlic
Cook lobster for 4 minutes in boiling water. Pull out
and let cool.
a food processor, purée the first amount of scallops,
shrimp and sole until it binds together into a ball. Add
heavy cream, salt, paprika, coriander seed and cayenne.
Pulse until well incorporated. Do a taste test by poaching
a small spoonful of mixture in water. Season more if needed.
hand chop into small pieces the remaining scallops, shrimp,
and lobster claw and tail meat. Add to sausage mixture
but don't stir in yet. In a mortar and pestle, mortar
green garlic into fine paste. Add a small pinch of salt
if needed to make sure it is a fine paste. Add to the
and carefully fold in ingredients until they are all incorporated.
Do not over mix as it will become very bouncy when cooked.
on water for poaching in a pan big enough to hold the
out plastic wrap about 12-inches long and keep flat. Scoop
out enough sausage meat to form a log about 2 inches in
diameter and 8-inches long. Roll up sausage into plastic
and make tight. Pinch or tie off ends of plastic.
slowly in barely simmering water until internal temperature
of sausage reaches 130∞ F. This should take about
20 minutes. Remove from poaching liquid once cooked and
plunge into ice bath until completely cool. Remove from
ice bath and keep sausage in refrigerator.
for the salad:
Fennel, thinly shaved
Radishes, thinly shaved
Meyer lemon vinaigrette
CToss fennel and radishes in vinaigrette.
Slice sausage and serve it cold with the salad at its
Watch: recommends both wild-caught and
farmed shrimp from the U.S.; wild-caught sea scallops
from the Atlantic coast of the U.S.; flounder or sole
from the Pacific coast of the U.S.; and trap-caught spiny
lobster from the U.S. and wild-caught spiny lobster from
Australia or the Pacific Coast of Baja California, Mexico.