Seafood burger with charred baby gem and wasabi mayonnaise

Seafood burger with charred baby gem and wasabi mayonnaise

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

My fish burger has become a firm favourite at my new restaurant, Outlaw’s Fish Kitchen in Port Isaac. This is a variation on the original recipe which appeared in my first book. Spiked with chilli and served with wasabi mayonnaise, it has a lovely fiery kick.

Ingredients

Quantity Ingredient
100g fresh crab meat, (mixed white and brown)
100g prawns, shelled and deveined
200g cod fillet, skinned and pin-boned
olive oil, for cooking
2 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
1 green chilli, deseeded and finely chopped
cornish sea salt
freshly ground black pepper

Wasabi mayonnaise

Quantity Ingredient
2 egg yolks
2 tablespoons lemon juice
300ml sunflower oil
50g english wasabi, freshly grated, or paste
3 teaspoons wasabi leaf, chopped, if available

To serve

Quantity Ingredient
2 baby gem lettuces, trimmed
Pickled onions
White bread, split, see burger buns variation

Method

  1. Pick over the crab meat, checking for fragments of shell or cartilage and place in a large bowl. Roughly chop the prawns and cod.
  2. Heat a frying pan over a medium heat and add a little olive oil. When hot, add the shallots, garlic and chilli and cook for 2 minutes without colouring. Tip onto a plate and leave to cool.
  3. Put the cod into a blender and pulse for 20–30 seconds; it should have some texture rather than be smooth. Add the fish to the crab meat and stir to combine. Add the chopped prawns together with the cooled shallot mixture and mix well, seasoning with salt and pepper.
  4. Divide the mixture into 4 equal portions and mould them into patties. Place on a tray and chill in the fridge for 30 minutes.
  5. Now light the barbecue. While it is heating up, make the mayonnaise. Put the egg yolks and lemon juice into a bowl and whisk to combine. Continuing to whisk, add the oil, drop by drop to begin with, then in a steady stream until it is all incorporated and the mayonnaise is thick. Add the grated wasabi, stirring it through thoroughly. Season with salt to taste and add the wasabi leaf, if using.
  6. When ready to cook, thread the baby gem lettuces onto a large skewer. Place the patties on the barbecue for 3 minutes, then turn and cook for a further 3 minutes. As you turn them, add the skewer and char the lettuce on both sides. At the same time, toast the burger buns on the barbecue grid.
  7. To assemble, place a couple of baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties. Add a generous dollop of wasabi mayonnaise. Sandwich together with the bun tops and serve.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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