Delicate sole is pureed with egg whites and sauteed shallots and leeks, then folded with scallops, shrimp, and minced chives into plump portions, paired with a yogurt, dijon, and honey sauce.
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In small sauté pan, heat oil, and add shallots and leeks. Sauté for 2 minutes or until translucent. Transfer to food processor.
Add sole to shallots and leeks in food processor and puree 30 seconds . Add egg whites, and process 15 seconds more. Scrape down bowl and process 15 seconds more.
Transfer mixture to bowl. Fold in chives, salt, and pepper scallops and shrimp. Divide mixture into eight 1/3-cup portions.
Form sausages 4 inches long and 1 1/2 inch thick. Roll each tightly first in parchment (8-inch x 6-inch sheets) and then in foil (8-inch x 6-inch sheets), twisting ends, and in water for 9-10 minutes .
Unwrap sausage and cool slightly. Slice each sausage once on bias in middle.
Lightly brush non-stick pan with olive oil. Arrange sausages in pan so as not to crowd them. Brown them lightly on all sides. Serve with dollop of Honey-Mustard Yogurt and side of Baby Bok Choy and Red Cabbage Slaw (recipes following).
In small bowl, whisk all ingredients together.
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