Seafood Sausage Delight

Heat 2 teaspoons of butter in a skillet over medium-high heat until it starts to melt. Once the butter has melted, sauté the shallots until they become soft and fragrant, taking about 5 minutes. Allow the mixture to cool down to room temperature.

Combine the sole, salmon, and shrimp in a food processor. Add some bread crumbs to the mixture. In a separate bowl, whisk together egg whites and whole eggs. Season with kosher salt and cayenne pepper to taste. Add the cooled shallots and chopped parsley to the processor bowl.

Cover the processor and blend on and off, starting with short pulses and gradually increasing the time until the mixture is well combined and forms clumps at the blade. Transfer the mixture to a bowl, wrap it in plastic wrap, and refrigerate for 1 to 2 hours.

Take 1/4 of the sausage mixture and shape it into a log using your fingertips. Wrap the log in plastic wrap, twist the ends to seal, and lay it on a piece of aluminum foil. Roll up the log, twist the ends in opposite directions, but not too tightly, and fold them back. Repeat with the remaining sausage mixture.

Boil some water in a pot until it reaches a simmer. Add the sausages and submerge them with a plate to keep them submerged. Cover the pot and simmer on low for 20 minutes.

Transfer the sausages to a bowl of cold water to stop the cooking process. Let them cool for 15 to 20 minutes in the refrigerator.

Peel off the plastic wrap from the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening, discarding any excess. Trim off any unsightly chunks.

Melt the remaining butter in a pan over medium heat until it starts to melt. Cook the sausages in the hot butter, turning them until they're browned all over, taking about 5 to 6 minutes. Reduce the heat to medium-low and cover the pan. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), taking about 5 to 6 minutes more. Repeat with the remaining sausages.

Pour water and lemon juice into the same pan and bring it to a boil. Cook until the liquid has reduced by 1/2, taking about 3 minutes. Reduce the heat to low; add cold butter and chopped parsley to the pan. Swirl the pan until the butter is melted; season with salt and swirl once more. Spoon the sauce over the sausages.