Fish burgers are delicious but when it comes to a healthy snacks these can hardly be characterized as such. It's all abouth the fish. The thing is fish burger makers prefer deep-fried fish that is far from being low on calories. There's another drawback. Regardless of a dough or breadcrumbs, a deep-fryer tends to overcook or even dry the fish itself keeping it very crispy on the outside. We'll use fish fillets made sous vide style for our fishburger. It means the fish will be juicy and safer for a healthy food devotees. The fish burger will be served along with a charred crusty pineapple and an Aioli sauce.
Ingredients
Serves: –+
- Bass fillet 1 piece
- Lemon 4 slices
- Salt and pepper
- Burger bun 2 pcs
- Pineapple 4 slices
- Romaine lettuce 2 leaves
- Tomato 1 piece
- Aioli sauce ingredients
- Mayonnaise sauce 4 tbsp
- Freshly squeezed lemon juice 4 tsp
- Garlic 2 cloves
- Hot chili sauce 4 tsp
Method
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Season the fish with salt and pepper and seal in a bag along with lemon slices.
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Immerse the bags in a water bath preheated to 55°C and set the timer for 30 minutes.
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The chili aioli sauce procedure is the easiest one. Just mix all the ingredients in a small bowl and shelve into a fridge.
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When the fish is almost done, grill or fry the pineapple slices until charred. 2 minutes will be enough for each side. Take off the pan from the heat trying not to burn them completely.
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Pull out the fish from the bag and drain the cooking liquid. Pat the fillet dry with paper towels and sear for 1 minute per side in the pan or using the grill.
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It's time to make the fish burger. Put the fish on the bottom half of the bun, spread the chili aioli sauce on top of it. Then put a lettuce leaf, a slice of tomato with a pineapple slice. Finish with the top half of the bun. Bon Appetit.
