Category: Main course
Ingredients for 4 portions:
- Battered haddock
- 400 gr. haddock
- 30 gr. humus di mare (anchovy, lemon, caper)
- 50 gr.onion & sweet chili sauce
- 10 gr. Season pepper seaweed lemon
- 60 gr. Arrow root grounded
- 150 gr. Battering 4 kinds of pepper
- 20 ml. Sesame oil
- 20 gr. Chopped coriander
- Salt
- Sunflower oil for the frying
- Bao Burger
- 235 gr. water
- 30 gr. Sunflower oil
- 9 gr. Dried yeast
- 7 gr. baking powder
- 75 gr Granulated sugar
- 500 gr. Flour for all uses
- 4 gr. Salt
- Mayonnaise seafood
- 6 egg yolks
- Sunflower oil
- 80 gr. Cetarese Pesto
- 10 ml. Vinegar with ginger
- Seaweed salad
- 30 gr. Hydrated seaweed salad (5 varieties)
- Hot water
- 20 gr. Lolo rosso
- Topping
- Seaweed Nachos
Preparation time: 60 minutes & execution time: 20 minutes
Instructions:
- For the battered haddock:
- Cut the haddock in fillets of 100 gr. each.
- Add in a bowl the hummus di mare anchovy-lemon-caper, the
onion&sweet chili sauce, the season pepper seaweed lemon, the
sesame oil, the coriander and the salt. - Blend them to create a mixture, which will be used in order to
marinate the haddock and which will help the breading to be
applied on the fillets. - Dip the haddock in the mixture and then bread the fillets with the
4 peppers battering. - Put the fillets in the fridge for at least half an hour.
- In a big pan add the sunflower oil and fry the haddock fillets until
they become crispy.
- For the bao burger:
- Blend the flour, the sugar, the dried yeast, the salt and the baking
powder. - Cut the dough into pieces and let it rest.
- Warm a pot with water- Put a baking paper above the water and
put on it the bao buns until they prove.
- Blend the flour, the sugar, the dried yeast, the salt and the baking
- For the seafood mayonnaise:
- Blend the egg yolks along with the cetarese pesto and the ginger
vinegar. Add gradually the sunflower oil until a creamy mayonnaise
is made.
- Blend the egg yolks along with the cetarese pesto and the ginger
- For the seaweed salad:
- Put the dehydrated seaweed salad in a bowl and cover it with hot
water until they expand. - Get them strained and cool them down.
- Mix the seaweed with the lolo rosso.
- Put the dehydrated seaweed salad in a bowl and cover it with hot
- Serve the bao burger and the seaweed nachos.
Special credits to CONCEPT company
For their kind contribution of the equipment.