Fish and Shellfish Mosaic with Fennel, Radish and Meyer Lemon
By Chez Panisse Restaurant and Café - Berkeley, CA

Serves 4

Ingredients for the sausage mosaic:
8 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

Ingredients 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.

In 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.

Separately 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 mixture.

Slowly and carefully fold in ingredients until they are all incorporated. Do not over mix as it will become very bouncy when cooked.

Put on water for poaching in a pan big enough to hold the 8-inch sausage.

Roll 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.

Poach 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.

Ingredients for the salad:
Fennel, thinly shaved
Radishes, thinly shaved
Meyer lemon vinaigrette

CToss fennel and radishes in vinaigrette.

To Serve:
Slice sausage and serve it cold with the salad at its side.

*Seafood 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.

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