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Fish Sausages

Fish Sausages
1. Fish or shellfish, 400g
2. Sliced mushrooms, 50g
3. Skinned red pepper, 50g
4. Sliced (cut) fresh parsley, dill or chervil, 25g
5. Salt and pepper to taste
6. Sausage skin
1. Combine all the ingredients
2. Place the sausage skin a water then hang up, knot or tie one end
3. Put the skin with the fish mixture in a forcing bag
4. Tie the other end of the bag, pierce the skin all over to prevent bursting
5. In the bag, divide the sausage into sections by loosely tying with string
6. Gradually poach the sausage in salted water for 15 minutes
7. Remove the sausage skin carefully with a sharp knife so as to maintain it’s shape
8. Drain well on a clean serviette and serve with a suitable sauce, for examples: White wine. Garnish with Shrimps. OK Well-done.

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