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Recipe fi le


Seafood burger with charred baby gem and wasabi mayonnaise


(Serves 4)


“My fi sh burger has become a fi rm favourite at my new restaurant, Outlaw’s Fish Kitchen in Port Isaac. This is a variation on the original recipe which appeared in my fi rst book. Spiked with chilli and served with wasabi mayonnaise, it has a lovely fi ery kick.”


Ingredients: For the burgers: 100g fresh crab meat (mixed white and brown) 100g shelled prawns, deveined 200g cod fi llet, skinned and pin-boned A little olive oil for cooking 2 shallots, peeled and fi nely chopped 2 garlic cloves, peeled and fi nely chopped 1 green chilli, deseeded and fi nely chopped Cornish sea salt and freshly ground black pepper For the wasabi mayonnaise: 2 egg yolks 2 tbsp lemon juice 300ml sunfl ower oil 50g freshly grated English wasabi or paste 3 tsp chopped wasabi leaf, if available To serve: 2 baby gem lettuces, trimmed Pickled onions Burger buns, split


Method: 1. Pick over the crab meat, checking for fragments of shell or cartilage and place in a large bowl. Roughly chop the prawns and cod. 2. Heat a frying pan over a medium heat and add a little olive oil. When hot, add the shallots, garlic and chilli and cook for 2 minutes without colouring. Tip onto a plate and leave to cool. 3. Put the cod into a blender and pulse for 20–30 seconds; it should have some texture rather than be smooth. Add the fi sh to the crab meat and stir to combine. Add the chopped prawns together with the cooled shallot mixture


and mix well, seasoning with salt and pepper. 4. Divide the mixture into 4 equal portions and mould them into patties. Place on a tray and chill in the fridge for 30 minutes. 5. Now light the barbecue. While it is heating up, make the mayonnaise. Put the egg yolks and lemon juice into a bowl and whisk to combine. Continuing to whisk, add the oil, drop by drop to begin with, then in a steady stream until it is all incorporated and the mayonnaise is thick. Add the grated wasabi, stirring it through thoroughly. Season with salt to taste and add the wasabi leaf, if using. 6. When ready to cook, thread the baby gem lettuces onto a large skewer. Place the patties on the barbecue for 3 minutes, then turn and cook for a further 3 minutes. As you turn them,


add the skewer and char the lettuce on both sides. At the same time, toast the burger buns on the barbecue grid.


To assemble: Place a couple of baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties. Add a generous dollop of wasabi mayonnaise. Sandwich together with the bun tops and serve. BL


Nathan Outlaw’s Fish Kitchen is published by Quadrille, £20. The Topping & Co event is on 28 May; see www. toppingbooks. co.uk to book


58 Bath Life www.mediaclash.co.uk


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