Serves 6

6 ounces skinned, and boned fillet of sole
6 ounces skinned and boned salmon fillet
1 egg white
3/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 ounces cooked mushrooms, diced
4 ounces boned, skinned, and diced salmon fillet
2 ounces shrimp, cleaned, and diced
2 ounces scallops, cleaned, and diced
2 feet sausage casing
1/4 cup vegetable oil
1 cup velouté sauce

PREPARATION
Cut the sole and salmon fillets into strips. Purée in a food processor while gradually adding egg white, heavy cream, salt and pepper.
Transfer to a mixing bowl. Fold in the cooked mushrooms, and diced salmon, shrimp and scallops.
Using a sausage stuffer, stuff mixture into casings to make sausage links. Poach sausages in salted boiling water, and simmer for 15 to 20 minutes.
Brown in oil. Arrange on a serving platter and coat with the boiling velouté sauce. Serve hot.