Fishburger
- Number of people: 4 large or 6 medium burgers
- Preparation time: 40 minutes
- Cooking time: 20 minutes
- Accessories needed: rosette, stone, griddle
Ingredients
- For the burgers
350 g flour
1 teaspoon dry baker's yeast
1 teaspoon of fine salt
30 cl sunflower oil
15 cl milk + a little for cooking
2 tablespoons sesame seeds
1 egg yolk
For the garnish
1 jar of aioli sauce
1 lime
2 avocados
½ red onion
6 cherry tomatoes
A few leaves of green salad
A few sprigs of coriander
For the fish
750 g cod fillet
2 egg whites
A few coriander leaves
salt and pepper
Sufficient oil
Preparing and baking the burger buns
Mix the flour with the yeast and salt in the bowl of a food processor fitted with a dough hook. Add the milk and oil and knead for 10 minutes. When the dough is smooth and elastic, cover with a clean cloth and leave to rest for 1? hours. Divide the dough into 6 portions and form balls. Place them on a floured baking sheet and cover with the cloth for 1 hour.
Heat the Augoust outdoor oven to 220°C with the rosette and the stone. Brush the bread with milk and sprinkle with sesame seeds. Bake for 10 minutes. Set aside.