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["Make the seafood sausage", "", "In a food processor, puree the sole, scraping down the sides of the bowl several times, and in a bowl chill the puree, covered for 30 minutes (the times on all these ""chilling"" times are exaggerated).", "In another bowl, chill the shrimp and salmon, covered for 1 hour (they were both cold, I didn't chill them together, but maybe it does make a difference). In the food processor blend the sole puree, the eggs, the cream, the salt and the pepper until the mixture is combined well (it goes fast, probably not more than 30-40 seconds). Transfer the mixture to a bowl, and chill it, covered, for 1 hour. Fold the shrimp, the salmon, and the parsley into the sole mixture. Divide the mixture between two 12-inch-square sheets of Saran wrap, and form it into 2 ""logs"" (about 8-9 inches each) using the Saran wrap to roll it, twisting the ends securely (This works better than one might think). Wrap the sausage securely in aluminum foil (Heavy duty is probably best). Poach the sausages in a kettle of simmering water for 10-15 minutes (15 minutes works) or until a metal skewer inserted into the center comes out hot (???) Transfer the sausages to a cutting board and let them stand for 10 minutes, still wrapped.", "Make the sauce", "", "In a small, heavy saucepan, boil the wine, the lemon juice and the vinegar (or water in my case) until the mixture is reduced by half. Reduce the heat to low, and whisk in the butter, bit by bit, waiting for each bit to melt before adding the next (that's why I used grated frozen butter), lifting the pan from the heat occasionally to keep the butter from liquifying. Whisk in the lemon rind, the scallion, the parsley, the dill, the cayenne and salt to taste.", "", "Pour the sauce onto the platter, on it arrange the sausages, unwrapped, and cut into 3/4-inch-thick slices with a serrated knife, and garnish the dish with the shrimp and scallion greens. Serves 4 as a main course."]
