Cyril Lignac reveals his trick to getting kids to eat fish with his battered fish burger recipe.
Duration: 20 minutes of preparation, 6 minutes of cooking
For 4 people
- 4 hamburger buns or buns
- 4 pollock fillets of 150 g each
- 40 g of flour
- 2 organic egg whites
- 50 g of breadcrumbs
- 2 lawyers
- 4 to 8 lettuce leaves of your choice
- 2 spring onions
- 1 piece of vintage cheddar
- 25 g semi-salted butter
For the sauce
- 1 tablespoon of mayonnaise
- 1 teaspoon sriracha sauce
- 1 teaspoon of oyster sauce
Juice of ½ lemon untreated
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Elaboration of the recipe
Mix the mayonnaise with the sriracha sauce, oyster sauce and lemon juice in a bowl. Reservation Cut the buns in half widthwise.
In three fondant dishes, pour the flour, the egg whites and then the breadcrumbs.
Season the fish fillets with fine salt, then roll them first in the flour, tap them to remove the excess, then in the egg whites and finally in the breadcrumbs.
Place the battered cobblestones on a plate in the refrigerator while you finish the recipe.
Cut the avocado in half, remove the pit with the heel of your large paring knife – tap the knife along the sink firmly, this will make the pit fall out safely. Do not try to remove it by hand.
Peel the avocado halves by hand and thinly slice them, keeping the shape of the half avocado, then press lightly to flatten. Reserve on a plate.
Cut the lettuce into 1 cm wide strips and slice the spring onions. Book them separately.
Heat two pans, one with a drizzle of olive oil, then add a knob of butter, let it foam and brown slightly, then brown the fish fillets over a medium heat after 3 minutes , turn them over and continue cooking 3 more. minutes on medium heat.
In the other pan at the same time, put only butter and let it foam without too much coloring, put the buns on the soft side and let them brown.
When they are golden, take them out and put them on a plate.
Grill the sliced avocado halves with a blowtorch on a plate.
At the bottom of the buns, spread 1 tablespoon of sauce, put some lettuce, half a grilled avocado and on top of the breaded fish, 1 tablespoon of sauce, lettuce and onion, grate some cheddar and close with the hat. Serve the breaded fish burgers piping hot.
07Homemade preparation n°4 by Cyril Lignac
Book recipe Homemade preparation n°4 by Cyril LignacEditions of La Martinière.