New Zealand Seafood Recipes
TREVALLY & THYME SAUSAGES
Ingredients
Preferred measurement of units
Serves 4
500g18 oz trevally
1 egg
2 slices bread, crumbed
½ tsp salt
½ tsp white pepper
1 tsp chopped fresh thyme
Method
Put all into a food processor on high for 30 seconds.
This mix is then forced into chipolata skins (a good butcher will have these) by means of a specialised mixer attachment or by using a piping bag with a 1.2cm0.5 inch plain nozzle & a little practice.
Leave to rest in the fridge at least four hours, before cooking gently in a little nut brown butter in a pan.
Trevally
Omega 3: High Omega-3
Color when cooked:
- Marbled pink w darker fat line that may be removed
Flesh:
- Medium
- Thick flakes
Cooking Methods:
- Bake
- Curry
- Marinate
- Microwave
- Poach
- Smoke
- Steam
- Fry