Sausage of Halibut & Octopus with iki sauce
Tuesday, 04 March 2008 21:50
iKi Beer with Halibut & Octopus, you like?
Sausage of Halibut & Octopus with iki sauce
Ingredients Sausage:
- Hog casings (sausage skin)
- 200 gr halibut fillet
- 100 gr smoked octopus
- Salt, pepper
- Olive oil
- Tarragon
- Chives
Foam:
- 1 bottle iKi beer
- Yuzu fruit
- Salt
- Culinary Foam
Salad:
- Lettuce
- Herbs
- Crispy baked potato
Preparation Sausage:
Clean the halibut and octopus and cut into chunks of various sizes.
Blanch tarragon and chives. Blend herbs with olive oil and a pinch of salt, adding the fish trimmings to the green herb paste. Mix the fish chucks and paste together and season to taste. Using a piping bag fill the hog casings with the mixture to make sausages of 200 gr, knot the end. To poach sausages place them in a cooking bag in barely simmering water for 20 - 30 minutes. Be careful that you do not cook them too fast, otherwise the skins may burst. Directly chill in ice water. Remove sausages from bag and carefully remove the casing. Gently roll in the remaining herb paste and sprinkle lightly with sea salt.
Foam:
Empty 1 bottle iKi beer into a bowl, add Yuzu (to taste) and a pinch of salt. Mix 50 gr. culinary foam and 1 liter water. Mix in a thermo whip, wait until last minute to add to plate.
Plate/Dish
iKi Oasis
