Our Chefs' Recipes

Seafood Burger

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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!

 

Hamburger aux fruits de mer - Jean-Marc Naud - Le Notre-Dame - Repentigny - Le Groupe Maurice - Résidence pour personnes âgées - Recette de chef

JEAN-MARC NAUD

Chef at the senior residence Le Notre-Dame

 

Find out more about fine cuisine at Le Groupe Maurice.

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