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Bass Burgers

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can anybody point me in the direction of a striped bass burger recipe? I saw one in an old issue of Saltwater magazine and can't locate it anymore... Maybe one of you make/have made a good one.

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The Le Bernardin chef is known for his magical ways with seafood-scorched scallop with goat's milk butter emulsion, charred octopus with fermented black bean-but on the weekends, this is what he likes to make for his family. He recommends using striped bass, challah buns (for the fluffy factor), and a swipe of saffron aioli.

 

Chesapeake Bay Fish Burger

 

- makes approximately four 6.5-ounce burgers -

16 ounces striped bass, ground through large die

12 ounces striped bass, medium dice

2 tablespoons chopped shallot

1/2 tablespoon minced garlic

1/2 tablespoon unsalted butter

2 tablespoons mayonnaise (basic recipe)

1 small egg, beaten

2 teaspoons Dijon mustard

1 1/2 teaspoons chopped fresh parsley

Fine sea salt and freshly ground pepper to taste

About 2 teaspoons fresh lemon juice

Panko crumbs, as needed

Canola oil, as needed

4 challah rolls

About 3 tablespoons unsalted butter, softened

8 pieces oven roasted tomatoes

1/4 cup fennel, shaved

2 teaspoons lemon juice

Sea salt and freshly ground pepper

Procedure

 

1. Sweat the shallots and garlic in the butter. When cooked cool and reserve.

2. Place ground and diced fish in a stainless steel bowl, add the shallots, garlic, parsley, mayonnaise, mustard and egg. Mix well. Season with sea salt, lemon juice and pepper. Make a small patty and taste test. Form 6.5-ounce patties and dredge in panko crumbs. Reserve on a sheet tray lined with parchment.

3. Place a small amount of canola oil in a pan. Gently place fish burger in pan and brown, then place in oven cook for 3 to 4 minutes. Do not overcook.

4. Brush the bun with softened butter and gently toast on flat top. Place a small amount of saffron aioli (see recipe below) on both sides of roll. Place the fish burger on bottom half of roll and top with shaved fennel (seasoned with lemon juice, salt and pepper) and tomato confit. Place bun top on burger. Serve immediately with extra saffron aioli on the side.

Saffron Aioli

 

- makes 1/2 cup -

Ingredients

 

1/2 cup mayonnaise

1 teaspoon lemon juice

1/2 teaspoon garlic, minced

1/4 teaspoon saffron threads

Fine sea salt and freshly ground pepper

Procedure

 

1. Whisk the lemon juice, garlic, and saffron into the mayonnaise.

2. Season with salt and pepper and reserve.

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View PostYEP! What a waste

 

 

A waste of what?headscratch.gif Nobody's making one burger and throwing the rest away....

 

And contrary to Bob's insight, it's actually very tasty and quite popular at a few restaurants.

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View PostA waste of what?headscratch.gif Nobody's making one burger and throwing the rest away....

 

And contrary to Bob's insight, it's actually very tasty and quite popular at a few restaurants.

 

I just don't really like fish burgers all that much. So many ways to cook fish but burger does not do it for me.

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View Post^Gotcha!.... I enjoy a nice fish sandwich for lunch.... wash it down with a couple of cold beers and im set.

 

fish cake an im goodsmile.gif

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