Chef's Recipes

Breaded cod burger in Pistachio, dill and shallot crumb

Breaded Cod Burger in Pistachio, Dill and Shallot Crumb in a Floured Bap with Skin on French Fries, Cider Batter Shards, Baby Leaf Salad, My Sauce Tartare, Seafood Dressing

Serves 2

Equipment Focus

This recipe made us of the E600 Rise and Fall Grill. More information can be found here. It's powerful infra red elements allow for instant heat which can save both time and energy.

Ingredients

2 x 150g    Cod Fillets
2 x Floured Baps
2 x slices Fresh White Bread
2 x tsp Pistachios
4 x tbs Dill (fresh and picked)
1 x Shallot (finely diced)
½ Lime Juice
50ml Extra Virgin Olive Oil
90ml Mayonnaise 
10g Carrots (finely diced)
1tsp Capers (finely diced)
2 x Gherkins (finely diced)
1tsp Chives (finely sliced)
1tsp Parsley (very finely chopped)
½ Lemon Juice
1tsp Tomato sauce
Splash Worcester sauce
Splash Tobasco Sauce
Splash Malt Whisky
½ cup Flour
Pinch Baking powder
50ml Cider (ice cold)
1tsp Cornflour
5g Sea salt flakes
1g White pepper
1g Black pepper
5g Ruby chard
10g Gem Lettuce
5g Frizze Lettuce
200g Pre-cut Skin on French Fries

Method

Seafood Sauce

• Mix 30ml Mayonnaise with Whisky, Tomato-, Worcester and Tobasco Sauce
• Season and add squeeze of juice from the ½ lemon

Tartare Sauce

• Blanch the finely diced carrot, strain and refresh under cold water, then add to the rest.
• Mix 60ml Mayonnaise with the shallot, carrot, capers, gherkin, sliced chives and chopped parsley.

Crumb

• In a food processor, roughly chop the fresh white bread, then dill 
• To that add, chopped shallot, pistachio, some lime juice and Extra Virgin Olive oil
• Quickly blitz together

Baps and Salad

• Cut Baps in half and toast both sides
• Pick, wash and dry salad
• When fish is nearing cooking end, baste one side of bap with butter, the other with seafood sauce

Cod Fish

• Ensure salamander grill is at high heat.
• Grill both sides under salamander for approx. 1 minute each side.
• Turn Salamander heat down to half strength.
• Then, cover Cod with bread crumbs, and place under the grill till toasted and cooked.

Chips

• Blanch the French fries for approximate two minutes @ 160°C prior to finishing off.
• For serving, crank the fryer up to 175°C, and fry for a further 3 minutes till crispy 
• Drain, season and serve.

Serving

• Garnish plate with Seafood Sauce
• Build Burger adding salad leaves and crumbed cod last.
• Add Tartare sauce and chips in separate container.
• Enjoy.