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Nathan Outlaw’s seafood burger
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Total Time: 35 minutes
Ingredients:
2shallots
1fresh green chilli
olive oil
200 g cod filletskinned and pin-boned, from sustainable sources
100 g fresh white and brown crabmeat from sustainable sources
100 g raw king prawns from sustainable sources
2baby gem lettuces
4burger buns
pickled onions
2free-range egg yolks
1lemon
300 ml sunflower oil
50 g fresh English wasabi or wasabi paste
1small handful of rocket or other peppery leaf
Instructions:
Finely chop shallots, garlic, and chili. Heat 2 tablespoons of oil in a pan over medium heat. Cook shallots, garlic, and chili for 3 minutes until softened. Set aside to cool. Pulse cod in a blender for 20-30 seconds. Combine with crabmeat, prawns, and shallot mixture. Shape into patties and chill for 45 minutes. Make mayo by whisking egg yolks, lemon juice, and slowly adding sunflower oil. Stir in wasabi and season with salt. Chill. Grill seafood patties for 3 minutes on each side. Toast burger buns. Assemble burgers with lettuce, pickled onions, patties, and mayo. Serve.