Fish burger
- Total time
- 2 h
- Dish type
- Other
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Prep
2 h
Total time
2 h
Ingredients
Ingredients
- 250 ml 250 ml water
- 2 c. à soupe 2 tablespoons of baking yeast dry
- 2 c. à soupe 2 tablespoons of sunflower oil
- 1 1 eggs
- salt
- 420 g 420 g flour
- 1 verre 1 glasses of flour
- 1 verre 1 glasses of beer
- 2 2 eggs
- pepper
- salt
- 1 c. à soupe 1 tablespoons of vinegar
- 25 cl 25 cl peanut oil
- 2 2 egg yolks
- Fine herbs
- 1 1 shallots
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This recipe is broken down into 9 components (béchamel, pastry, custard…). Select an allergen to see how to adapt it.
Method
- 1
Heat the oven to 220°
- 2
In a bowl mix yeast, oil and sugar in warm water and let stand for 5 minutes or until the mixture is sparkling.
- 3
Whisk the egg and salt.
- 4
Stir in flour, starting with 420g, adding a little more if necessary to form a soft paste.
- 5
Place the dough on a floured surface and knead until smooth and elastic, about 5 to 7 minutes.
- 6
When the dough is elastic and no longer glues, divide it into 12 equal pieces and shape each into a slightly flattened ball.
- 7
Place 6-7 cm apart on greased baking plates and leave to rise for 15 minutes, or until the buns have almost doubled in size.
- 8
Bake for 8 to 12 minutes or until golden.
- 9
Remove the rolls from the mould on a grill. Brush with melted butter immediately after leaving the oven. Let cool.
- 10
For the preparation of breaded fish. https://www.marmion.org/recipe/fish-and-chips-la-real-pate-a-friture-English 22308.aspx
- 11
Preparation of Tartare sauce. https://www.marmion.org/recipes/recipe tartare-maison 34962.aspx And add espelette pepper
Source : marmiton
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