Pescabrat

Name: Pescabrat
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp dried tarragon; 3 egg whites; 1 teaspoon kosher salt; 6 servings Malt vinegar, mustard or mayonnaise, for serving; 1 teaspoon mustard powder; 6 servings Oil, for brushing grill; 6 potato buns; 454 grams skinless salmon, cod or other firm flaky fish; 227 grams sea scallops

Pescabrat is a dairy free and pescatarian main course. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 29g of protein, 21g of fat, and a total of 401 calories. Head to the store and pick up sea scallops, egg whites, oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. If you like this recipe, you might also like recipes such as .

Instructions

Heat the oven to 400 degrees F.

Equipment you will use

Oven

Roast the salmon on a baking sheet until just cooked through, about 10 minutes.

Ingredients you will need

Salmon

Equipment you will use

Baking Sheet

Let cool, and then break apart with a fork.

Combine the scallops, tarragon, mustard, salt and egg whites in a food processor and pulse until smooth.

Ingredients you will need

Egg Whites

Scallops

Tarragon

Mustard

Salt

Equipment you will use

Food Processor

Mix the scallop mixture with the cooled salmon.

Ingredients you will need

Scallops

Salmon

Divide the fish mixture into 6 equal portions, about 1/3 cup each. Unroll a 10- to 12-inch-long piece of plastic wrap and place 1 portion of the mixture in the center. Use the plastic wrap to make a casing by folding the plastic wrap over itself and rolling the mixture into a sausage shape.

Ingredients you will need

Sausage

Fish

Wrap

Equipment you will use

Plastic Wrap

Twist the ends until the package is tight, and then tie knots or use small zip ties to secure both ends. Repeat with the remaining mixture.

Bring 4 inches water to a boil in a large pot. Preheat a grill to high heat.

Ingredients you will need

Water

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Grill

Pot

Carefully drop the pescabrats into the boiling water.

Ingredients you will need

Water

Let the water return to a boil, and then boil for 10 minutes. Carefully remove the sausages and let cool completely before unwrapping. I like to put them in the freezer for 30 to 40 minutes before grilling, but as long as they are cool, you can grill away. The brats are edible at this point, but the grill will add some scorchy flavors.

Ingredients you will need

Sausage

Bratwurst