Bouillabaisse burgers with tomato-fennel relish and saffron mayonnaise

  • Preparation Time45 mins
  • Cooking Time7 mins
  • Serves6
  • DifficultyMedium

For the tomato-fennel relish

65g seeded and finely chopped firm ripe plum or vine-ripened tomatoes
40g finely chopped fennel
3 tbsps finely chopped sweet onion
1/2 tsp grated fresh lemon zest
15ml fresh lemon juice
3/4 tsp fresh thyme leaves
15ml garlic-flavored olive oil
1/8 tsp rock salt
1/8 tsp freshly ground black pepper

For the saffron mayonnaise

1/4 tsp saffron threads
15ml fresh lemon juice
185ml good-quality mayonnaise
Pinch rock salt
Pinch freshly ground black pepper

For the burgers

850g skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 0.5cm pieces by hand
350g peeled and deveined large raw prawns, cut into about 0.5cm pieces
5 egg whites
1 1/4 tsps chopped fresh thyme leaves
1 tsp rock salt
1/2 tsp freshly ground black pepper
100 to 120g panko (japanese bread crumbs), or as needed
Rapeseed oil, for brushing on the grill rack
12 slices, about 1 to 1.5cm thick, french bread, cut from center of 1 loaf or 2 loaves
Garlic-flavored olive oil, for brushing on both sides of bread slices
For the relish:
1) Combine all of the ingredients in a small bowl. Cover and chill until needed.

For the mayonnaise:
1) Combine the saffron threads and lemon juice in a small bowl and set aside to soak for 20 minutes to l hour.

2) Transfer the soaked saffron to a blender. Add the mayonnaise and blend until smooth. Transfer to a bowl and season with salt and pepper, to taste. Cover with cling film and chill until serving time.

For the burgers:
1) Spread the red snapper and prawns evenly over the bottom of a large glass baking dish.

2) Wearing kitchen gloves, or using a fork, gently mix in the egg whites, thyme, salt and pepper; combine together well. Mix in enough panko to bind the ingredients together and form into 6 equal patties to fit the slices of bread. Cover with cling film and chill until needed, at least 30 minutes.

3) Prepare a medium-hot barbecue in with a cover, or preheat a gas griddle to medium-high.

4) When the griddle is ready, generously brush the rack with rapeseed oil. Lightly brush both sides of each slice of bread with olive oil. Place the bread slices on the outer edges of the griddle rack to toast lightly, turning once with tongs; set aside.

5) Place the patties on the griddle, cover, and cook for 3 1/2 to 4 minutes, turning once with a large spatula, until the patties are just cooked through; do not overcook.

6) To assemble the burgers, spread about l tbsp of the mayonnaise evenly over 1 side of each toast. Place a patty on 6 of the mayonnaise-coated toasts. Using a slotted spoon, evenly top each patty with the tomato-fennel relish.

7) Add the toast tops, mayonnaise side down and serve.

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