Seafood "Sausage/Roulade"??

I have this idea in my head: Pureed white fish (cod?) and shrimp, with cream, eggs and maybe agar/gelatin? Wrap it into a tube and sous vide. Chill until it is firm, and slice. Sear off one side for pick up. Is there a name for this? Has anyone ever done something like this and be kind enough to share their experience? Thanks in advance!

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Johan_Edstrom_5586

Terrine.

Johan_Edstrom_5586

Transglutaminase - Activa RM comes to mind too if you don't want the old schooly gelatine

les_96376

quenelle, we did something similar in a Spanish restaurant, ghost cod and crab studded with jamon. Poached then reheated. The texture is similar to quenelles but we called it 'butifarra' (the 'white sausage of Catalunya, the french would call it 'boudin'.

On re-evaluation we found that bringing it back up in stock, (gently poached)- gave a better texture as the egg tended to become more 'chewy on searing' and the fried albumen flavour of fried eggs was intrusive so maybe a lower temperature to get the colour- or dust and brulee.

We served a decent 60 gm portion with sauce basquaise and grilled prawn. But you can't go past a good sauce armoricaine.