- 3 egg whites
- 1 egg
- 1/2 pound scallops chilled
- 1/2 Tbsp CWG Creole Blend
- 1/2 Tbsp CWG Seafood blend
- 1/2 pound cleaned and deveined shrimp,chilled
- 1/2 pound sea bass fillet, cut into 1/4-inch cubes chilled
- 1/2 pound salmon fillet, cut into 1/4-inch cubes chilled
- 1 Lobster tail cubed and chilled
- 1/8 cup bread crumbs
- Plastic wrap
- Aluminum foil
- Fish stock or water, for poaching
- 1 Tbsp avocado (or other) oil
- 3 Tbsp butter
- 1 small shallots
- 2 tsp fresh dill minced
- 1 Tbsp lemon juice
- 2 tsp olive oil
In a blender combine the egg whites, eggs, lemon juice, dill, olive oil, scallops, sea bass, salmon, shallots, shrimp, bread crumbs and CWG seasonings. Blend until all ingredients are combined. Place enough of the mixture to create the shape of a hotdog onto plastic wrap and roll into a cylindrical shape. Grab both loose ends of the plastic wrap and twist tightly to create a tube. secure ends by twisting and wrap this tube tightly in aluminum foil. Bring a pot of water or seafood stock to a boil over medium heat and addi wrapped aluminum to pan. Reduce the heat and simmer until the aluminum slightly floats to the top (about 5 minutes or more). Cool and unwrap. In a large skillet, over medium heat, heat the oil, and butter. Add seafood dogs to pan and brown on all sides. Add more butter if necessary. Serve on bun with mango salsa.
