Recipe: Pike Perch Sausage with Crayfish Butter

1- Blend the fillet of pike perch, parsley, one shallot

2- Mix, in a bowl, with the whole egg, salt and pepper (little)
roll in a kitchen towel, the preparation. 3- Make a sausage shape by tying, at each end, the towel with butcher's twine.

3- Poach in water and half of the white wine + the onion for approximately 10 minutes after boiling.

4- Make a beurre blanc / rest of the wine, sliced shallot and the crayfish / reduction then mount with butter.

5- Remove the sausage from the towel, coat on the plate with the crayfish beurre blanc.