Seafood sausage with lemon and parsley sauce

INGREDIENTS (serves 2)

200g white fish fillet (plaice, sole, haddock)
200g Salmon
200g prawns
1 small onion, finely sliced
1 clove of garlic, minced
2 Tbsp fresh breadcrumbs
1 whole egg
1 egg white
Chopped parsley
Butter
Olive oil
1 pinch BBQ spice
Salt and pepper
1 Tbsp plain flour
100 ml milk
50 ml of double cream
1 bay leaf
Dill
1 spring onion
1 lemon

METHOD:

Gently fry the onion in 1 Tbsp oil and a small knob of butter
Add the garlic after 2 minutes
Cook until soft but only golden
Leave aside to cool
In a food processor:
Place the fish cut into small pieces
Add the prawns
Add the breadcrumbs
Whizz until the fish is chunky
Add the cold cooked onion
Add the eggs, 1 Tbsp of dill and 1 Tbsp of parsley
Add a pinch of BBQ spice
Season well
Whizz until it’s the consistency of a thick mousse
Refrigerate for 30 minutes
Lay some cling film on the work surface
Place 1/6 of the fish mixture on top
Lightly roll the wrapped fish into a sausage shape
Wrap tightly in tin foil

Poach for 20 minutes
Cool down
Take the sausage out of the wrapping by cutting the end with scissors and gently pushing out.
Heat 2 Tbsp of oil in a frying pan
Add the sausages and shallow fry on low to medium heat turning constantly
Once the sausages are golden all over serve with mash on a lemon and parsley sauce

Sauce:
Gently melt 1 Tbsp of butter in a saucepan
Add the flour and cook until nearly dry as with a Béchamel
Add a chopped spring onion and the milk
Cook until the sauce thickens slightly
Add the cream, the parsley to finish off
Season
Squeeze the juice of ¼ lemon
Serve with mash