Red mullet burger with tapenade and vitelotte potato chips.
A burger but completely revisited! Here is a gourmet and original recipe that will make your palate travel. To accompany it, we recommend our Costières de Nîmes du Château des Sources, whose ripe fruit aromas and spicy notes will give this burger a Mediterranean twist.
For 4 people, you will need :
– 500g Vitelottes potatoes
– Frying oil
– 5 anchovy fillets in oil
– 200g of black olives
– 8 capers
– 1 clove of garlic
– 3 tablespoons of olive oil
– 4 burger buns
– olive oil
– 1 dried tomato confit
– 8 red mullet fillets
– 1 small red onion
– 2 tomatoes
– green salad type oak leaf
– Dijon mustard
– 1 egg yolk
– rapeseed oil
TAPENADE = put the anchovy fillets, capers, chopped garlic clove, black olives and olive oil in the bowl of a blender and blend finely. Keep in a cool place.
POTATO CHIPS = wash the potatoes and dry them. Heat the frying bath. Cut the potatoes into very thin slices using a grater. Rinse under running water and drain. Spread them out on paper towels and lightly salt.
Dip the potato slices into the frying bath for about 4 to 5 minutes. Drain them as you go on paper towels. Let cool and enjoy.
BURGER = Cut the tomatoes into thin slices, chop the red onion and chop the basil.
In a bowl, put the egg yolk, a teaspoon of mustard and a turn of pepper. While mixing with a whisk, pour the rapeseed oil gradually to obtain a firm mayonnaise. Add a good quantity of dried tomato confit and the chopped basil, according to your taste, and adjust the seasoning.
Place the rolls, split in half, on a baking sheet and let cool for about ten minutes. Meanwhile, cook the red mullet fillets. Place them in a hot frying pan with a tablespoon of olive oil, skin side down, for about three minutes depending on their thickness.
Assembling the burger = Cover the bottom of the bread with a layer of tomato-basil sauce, add the tomatoes, lightly peppered, and the sliced red onion. Put a spoonful of sauce, spread the salad, complete with two red mullet fillets and cover them with tapenade.
Everything is ready, all that’s left to do is enjoy it in the shade of an olive tree…
The nap is coming !