Cyril Lignac reveals his technique for getting kids to eat fish for his breaded fish burger recipe.
Duration: 20 minutes prep, 6 minutes cooking
For 4 people
- 4 burger buns or buns
- 4 pollock fillets, 150g each
- 40 grams of flour
- 2 organic egg whites
- 50 grams of breadcrumbs
- 2 lawyers
- 4 to 8 lettuce leaves of your choice
- 2 spring onions
- 1 slice vintage cheddar
- 25 grams of semi-salted butter
for the sauce
- 1 tablespoon of mayonnaise
- 1 teaspoon Sriracha sauce
- 1 teaspoon oyster sauce
Juice of ½ unrefined lemon
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In a bowl, mix mayonnaise with sriracha sauce, oyster sauce and lemon juice. File. Cut the buns in half widthwise.
In three deep plates, pour flour, egg whites, then breadcrumbs.
Season the fish fillets with fine salt, then dredge first in the flour, tapping them to remove excess, then in the egg whites and finally in the breadcrumbs.
Refrigerate the breaded pavers on a plate while you finish your recipe.
Cut the avocado in half, remove the pit using the heel of your large kitchen knife: Tap your knife sharply along your sink, the pit will fall out safely. Do not attempt to remove by hand.
Peel and thinly slice the avocado halves with your hands, keeping the shape of the avocado halves, then press them lightly to flatten them. Reserve on a plate.
Cut the lettuce into 1cm wide strips and slice the spring onion. Book them separately.
Heat two pans, one with olive oil, then add a knob of butter, foam and brown lightly, then after 3 minutes brown the fish steaks over medium heat, flip and continue cooking for 3 more. minutes on medium flame.
At the same time in another pan, put only the butter and let it foam without coloring too much, put the buns in slices and let them brown.
When browned well, take it out and keep it in a plate.
Grill sliced avocado halves with a blowtorch on a plate.
On the bottom of the buns, spread 1 spoonful of sauce, a little lettuce, half a grilled avocado and top with breaded fish, 1 spoonful of sauce, lettuce and onion, some grated cheddar and close the cap. Serve the breaded fish burger hot.
07Homemade n°4 by Cyril Lignac
Recipe from the book Homemade n°4 by Cyril LignacEdition of La Martinia.