[Sca-cooks] German Sausage recipes

[M. Traber]

Volker Bach wrote:

> I'll have to try it at some point, but given what they charge for pike 
> it'll be a while till I'Äm willing not only to fork out that money, but 
> then to chop up the fish rather than boil, steam or roast it properly...
> 
> Does anyone know a good substitute for pike? Freshwater predators aren't 
> exactly common, and I'm no great fish expert to start with. 

? why isnt this a proper treatment for pike?

Just as valid a way to have it as quenelles or in a mousseline, or as a 
whole presentation piece. As a matter of fact, this is a way more 
economical way to have the fish as the other ingredients stretch it a 
little further and flavor it. What is the difference ebtween the 
flavored sausage and using a whonking large amount of flavorings and 
sauces on a presentation piece of fish?

mmm, quenelles ... i feel the need to make isiciia omentata from some 
shrimp soon......
-- 
Aruvqan, Cleric of 56 seasons
Avengers Federation, Solusek Ro
http://www.geocities.com/aruvqann/index.html
EMOK
"People sleep peaceably in their beds at night only because rough men 
stand ready to do violence on their behalf."  --George Orwell