Seafood Burger

Seafood Burger

INGREDIENTS (serves 4 people)

• 1 egg, beaten
• ½ cup all-purpose flour
• ½ cup Italian breadcrumbs
• 340 g (3/4 lb) mozzarella cheese, cut into 4 slices
• 1 cup oyster mushrooms
• 4 buns

FOR THE SEAFOOD MIXTURE

• 8 chive sprigs, finely chopped
• 4 asparagus spears, cut into rings
• ½ lb (200 g) scallops
• ½ lb (200 g) shrimp, cut into pieces
• 4 cod fillets, flaked
• ¼ cup white wine
• ½ cup 35% cream
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) flour
• 2 tbsp (30 ml) Parmesan cheese

FOR THE MASHED POTATOES

• 2 cups of potatoes, peeled and cut into pieces
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) 35% cream

FOR THE COLD SAUCE

• ½ cup mayonnaise
• ⅓ cup sour cream
• 2 tbsp (30 ml) lemon juice
• 1 stalk of fennel, finely chopped
• Salt and pepper to taste

DIRECTIONS

• Preheat oven to 325 °F.

• In a saucepan filled with salted water, cook the potatoes until tender. Pass the potatoes through a ricer and add the butter. Add the milk gradually, stirring constantly until smooth.

• Combine all the ingredients for the seafood mixture in a large frying pan. Cook for 3 to 4 minutes on high heat, then remove.

• Combine the seafood mixture with the mashed potatoes. Use 100 ml to shape each of the 4 patties. Flatten.

• Dip the patties in the flour, then the egg, then the breadcrumbs.

• Place the patties in an ovenproof dish and top each with a slice of mozzarella cheese.

• Cook for around 10 minutes.

• Drizzle olive oil in a frying pan and cook the oyster mushrooms for 6 to 8 minutes on high heat. Remove from the pan and let rest.

• While the mushrooms are cooking, prepare the cold sauce by mixing all the ingredients together.

• Put the warm patties on buns of your choosing and top with the mushrooms and cold sauce.

• Serve this original “burger” with alfalfa sprouts and sweet potato fries.

Enjoy!

JEAN-MARC NAUD

Chef at the senior residence Le Notre-Dame

Find out more about fine cuisine at Le Groupe Maurice.