Title: Salmon Sausages with Parsley Sauce
Categories: Coxon's kit, Coxon2
Yield: 4 servings

500 g Boneless salmon
2 Egg whites
750 ml Double cream
Cayenne pepper
Nutmeg
100 g Plaice fillets
Sausage casing
1 l Fish stock
2 Sprigs fennel herb
Salt and pepper
Lemon juice
1 Star anaise
1 ts Parsley

-------------------------------PARSLEY SAUCE-------------------------------
100 g Butter
100 g Flour
2 tb Parsley; chopped
600 ml Fish stock
2 tb Chopped fennel herb
1/2 Lemon; juice of
300 ml Double cream
150 ml White wine

Melt butter and add the flour. Stir and cook to form a roux blanc.
Carefully add the warm fish stock a ladle at a time, stirring in the
liquid, until it forms a smooth sauce. Add the white wine and bring back to
the boil, quickly add the double cream and heat through.

Add the lemon juice and strain into a clean pan. Once strained add the
chopped parsley and chopped fennel. Cover with a catouch (buttered) and
reserve in a bain Marie until ready for use.

Place sauce on the plate and a sliced sausage on top. Serve with mixed
vegetable crisps ie beetroot, carrot and a little mashed potato.

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