SEAFOOD SAUSAGE WITH HAZELNUT MASHED POTATOES AND CARDAMOM-SAFFRON SAUCE

Makes 4 entree servings
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Shrimp and Scallop Mousse:
12 ounces shrimp, shelled
12 ounces scallops
4 egg whites
1/2 cup heavy cream
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
Meat from 2 whole cooked lobsters, cut into 1/4-inch pieces (see page XX)
Pinch of cayenne pepper
Pinch of freshly ground pepper
1/2 teaspoon chopped fresh tarragon, parsley, or chervil

Cardamom-Saffron Sauce:
3/4 cup fish stock (page XX) or clam juice
1/3 cup dry white wine
2 shallots, minced
5 black peppercorns
1 teaspoon chopped fresh tarragon
Pinch of saffron threads
Seeds from 5 cardamom pods, crushed
1/2 cup (1 stick) plus 2 tablespoons unsalted butter cut into tablespoon-sized pieces
Salt and freshly ground pepper to taste

Hazelnut Mashed Potatoes:
1 1/2 pounds Yukon Gold, Yellow Finn, or russet potatoes, peeled and quartered
Salt to taste
3/4 cup heavy cream
6 tablespoons unsalted butter
3 tablespoons hazelnut oil
Freshly ground pepper to taste

Herb Salad:
2 cups fresh parsley, chervil, or tarragon leaves; 1-inch pieces fresh chives; frisée leaves; or a combination
2 tablespoons Lemon Vinaigrette

To make the sausages: Chill the bowl and blade of a food processor in the refrigerator for 30 minutes. In the food processor, pulse the shrimp and scallops until coarsely chopped. With the machine running, add the egg whites, cream, lemon juice, and salt, and puree until emulsified, no more than 1 minute. Using a rubber spatula, transfer the mousse into a stainless-steel bowl placed over a bowl of ice. Fold in the chopped lobster meat, cayenne, pepper, and herb. Spread a square of plastic wrap on a work surface. Scoop a 4-ounce portion of the lobster mixture into the center of the lower third of the square. Fold the plastic in half and, using a gentle rolling motion, form the mixture into a rough “sausage” shape, with no visible air bubbles. Tightly twist the ends in opposite directions to push the filling into a perfect cylinder shape about 5 inches by 1 1/2 inches. Wrap another piece of plastic over the roll to hold the ends in tightly. Prick a couple of holes in the plastic with a sharp knife. Repeat to make 3 more sausages. Refrigerate for up to 1 day.

To make the sauce: In a small saucepan combine all the sauce ingredients except the butter, salt, and pepper. Cook over low heat to reduce by half. Wisk in the cold butter, 2 pieces at a time, to make a thick pale yellow sauce. Strain through a fine-mesh sieve and set aside over tepid water for up to 1 hour.

To make the mashed potatoes: In a large saucepan, combine the potatoes and salt. Bring to a simmer, partially cover, and cook until tender when pierced with a knife, 30 to 40 minutes. Meanwhile, in a small saucepan, gently heat the cream and butter. Drain the potatoes and transfer to a large bowl. Using a potato masher or a ricer to mash puree the potatoes. Gradually whisk in the cream mixture until the potatoes are light and fluffy (you may not need all of the liquid) but still a little dry. Add the hazelnut oil, 1 tablespoon at a time, to taste. Season with salt and pepper to taste. Set aside over hot water for up to 1 hour.

To cook the sausages: In a medium saucepan of simmering water, cook the sausages until pink and firm to the touch, 10 to 15 minutes (or until an instant-read thermometer inserted into a sausage reads 120°F). Transfer to an ice-water bath. Use now, or refrigerate for up to 1 day.

To serve, slice the end of the plastic wrap off and gently squeeze the sausages onto a plate. In medium sauté pan or skillet over low heat, heat the butter until foaming. Add the sausages and brown evenly on all sides, 5 to 7 minutes. Transfer to paper towels. Lightly toss the herbs and/or frisée with the vinaigrette. Place a mound of mashed potatoes in the center of each warmed plate and place 2 sausages in an X to one side. Spoon some of the cardamom sauce over and around the sausages. Top with a little of the herb salad.