List of Ingredients
- 11 OZ. of cuttlefish, cleaned
- 11 OZ. of onions
- 7 OZ. of sea bass fillets
- cream
- 6 of hot dog buns
- 5 of egg whites
- Wholegrain mustard
- Pickles
- Extravirgin olive oil
- Salt
Method
Skin the sea bass fillets and remove their bones; rinse the cuttlefish and puree them together, then add the egg whites, a generous pinch of salt and blend again, obtaining a smooth mixture. Place it in a bowl, then place the bowl above a container full of ice water (this will thicken the mixture in the next step). Pour in the cream and stir.
Divide the mixture into 6 equal portions, transfer them to 6 sheets of plastic wrap and form long, narrow rolls. Wrap them in a plastic wrap suitable for cooking, obtaining rolls similar in shape to hot dogs (ø 1 1/4 in., length 8 in.); close the ends with string and cook them in a large pot of lightly salted boiling water for about ten minutes.
Peel the onions and thinly slice them, then brown them in a little bit of oil with a pinch of salt for about ten minutes, until they are golden. Finely slice 5-6 pickles. Drain the “hot dogs” and gently remove them from the plastic wrap. Open the hot dog buns and make 6 “hot dogs”: spread a spoonful of mustard on the bottom, add a few pickle slices and some onions, and finally the fish sausages and close the bun. Serve immediately.