Crumbed cod burgers with escabeche sauce recipe

Put a spin to your burger by using a crumbed-cod patty and herbaceous sauce. Photo / David Japy

A fish burger with a fresh twist.

Fish fans will love this spin on the classic burger from the cookbook Hamburger Gourmet (mini), with a crumbed-cod patty and herbaceous sauce.

Crumbed cod burgers with escabeche sauce recipe

Serves 4

Level of difficulty: 2/3

Preparation time: 30 mins + 10 mins refrigeration time

Buns ingredients

• 4 homemade or bought buns

Patties ingredients

• 4 cod fillets, 125g each
• 100g plain flour
• 2 eggs, beaten
• 100g dry breadcrumbs
• Olive oil, drizzle

Sauce ingredients

• 7-8 garlic cloves, coarsely chopped
• 1 sprig parsley
• 2 tbsp olive oil
• 1 tsp red peppercorns, in brine
• 2-3 dried bay leaves
• 1 port glass of vinegar
• 1 pinch salt
• 1 pinch pepper
• 25g tomato paste (concentrated purée)

Toppings ingredients

• 45g baby spinach

Method

1. Make the buns as described on page 14 of Hamburger Gourmet or use ready-made buns.
2. Cut the cod fillets into pieces the size of the bun and crumb them by dipping each piece first into the flour, then in the beaten egg, then in the breadcrumbs. Once crumbed, set aside in the refrigerator for at least 10 minutes.
3. Sauce: In a frying pan over medium heat, sweat the garlic with the parsley in the olive oil. Add the remaining ingredients and simmer for 8–10 minutes.
4. Heat the olive oil in a frying pan and brown each piece of cod by cooking in the pan for 2-3 minutes on each side, or until cooked through.
5. Cut the buns in half horizontally and toast them for 2 minutes under the grill (broiler). Spread the cut side of the bun heels with half of the sauce, put the crumbed cod on top and spread with the remaining sauce, then add the spinach. Top with the crowns.

Hamburger Gourmet (mini) by David Japy, Elodie Rambaud and Victor Garnier.

This is an edited extract from Hamburger Gourmet (mini) by David Japy, Elodie Rambaud and Victor Garnier, $27.99, published by Murdoch Books.