Seafood Sausage with Miso Mustard

Name: Seafood Sausage with Miso Mustard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters julienned carrots; 118 milliliters julienned cucumber; 3 Tbsps Dijon mustard; 1 egg white; 1 garlic clove, chopped; 1 teaspoon chopped ginger; 1 Tbsp mirin; 1 Tbsp miso paste; 1 Tbsp rice wine vinegar; 227 grams salmon, skinned and chopped; 1 head savoy cabbage, leaves plucked; 227 grams scallops, chopped; 227 grams shrimp, peeled, deveined and chopped; 1 Tbsp soy sauce; 2 Tbsps soy sauce; 1 teaspoons wasabi paste

Need a gluten free, dairy free, and pescatarian main course? Seafood Sausage with Miso Mustard could be an amazing recipe to try. One serving contains 193 calories, 25g of protein, and 4g of fat. This recipe serves 6. Head to the store and pick up carrots, mirin, dijon mustard, and a few other things to make it today. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. If you like this recipe, you might also like recipes such as Miso Seafood Stew, Seafood Miso Noodle Soup, and Mustard-Miso Pickles.

Instructions

Watch how to make this recipe.

In a medium bowl, whisk all the ingredients together in a small bowl and set aside.

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Cucumber

Cabbage

Carrot

Equipment you will use

Food Processor

Bowl

Bring a large pot of water to a boil over medium heat and add the cabbage leaves. Blanch for 30 seconds.

Ingredients you will need

Cabbage

Water

Equipment you will use

Pot

Transfer them to an ice bath to stop the cooking and cool.

Ingredients you will need

Ice

Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel.

Ingredients you will need

Ice

Equipment you will use

Kitchen Towels

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.

Ingredients you will need

Cabbage

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.

Ingredients you will need

Cabbage

Sausage

Seafood

Spread

Roll

Equipment you will use

Toothpicks

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.

Ingredients you will need

Vegetable

Water

Equipment you will use

Colander

Pot

Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes.

Ingredients you will need

Sausage

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.

Ingredients you will need

Cucumber

Sausage

Carrot

Drizzle with the mustard and serve.

Ingredients you will need

Mustard