Seafood Boudin with Jerusalem Artichoke Leek Vegetables

For the seafood boudin with Jerusalem artichoke and leek vegetables, cut squid tubes, scallop meat, crawfish meat and the white of the leek into 0.5 cm cubes and fry in the butter. Remove from the frying pan and let cool.

Cut pike-perch fillet without skin into fine cubes and marinate with wine, vermouth and pastis. Season lightly with salt and pepper and place in the refrigerator for 10 minutes.

Then place in a kitchen cutter with the egg whites and coarsely chop. Add half of the well precooled whipped cream and make a fine farce.

Mix remaining whipped cream with cuttlefish. Work into seafood farce with a rubber spatula. Fold Frutti di Mare cubes and marjoram leaves into the farce as well. Season to taste with salt and pepper.

Using a pastry bag and a large hole spout, fill the sausage casing with the farce. Heat the poaching stock, reduce the temperature and simmer below the boiling point for 15-20 minutes. Save the poaching stock for later.

Cut onion into half rings, blanch in hot water, strain and drain in colander.

Peel the Jerusalem artichokes. Cut into slices and steam in a frying pan with a little butter and strained sausage soup. Shortly before the end of the cooking time, also slice the leek and add to the Jerusalem artichoke. Add the crème fraîche and season well with salt and freshly ground pepper.

Heat butter in a frying pan and add

Preparation Tip:

Serve with the seafood boudin with Jerusalem artichoke and leek vegetables.

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