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1
Cook's Note: all ingredients should be as cold as possible.
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2
In a blender combine the egg whites, scallops, and salt and pepper, to taste.
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3
Blend until a puree is formed, then slowly add the heavy cream.
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4
When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.
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5
Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.
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6
Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture.
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7
Reduce the heat and simmer until the mixture floats to the top.
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8
Cool it in a bowl of ice water and taste.
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9
This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.
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10
Stuff the seafood mixture into the pork casing, and tie into 4-inch links.
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11
In a medium saucepan, bring the fish stock or water to a simmer over low heat.
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12
Add the links and poach gently until cooked through.
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13
In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent.
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14
Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.
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15
To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.
