August 20, 2019 Our Chefs' Recipes
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
Leave a comment