Cod burger bocadillo with tomato and olive pesto, caper-saffron mayo

Name: Cod burger bocadillo with tomato and olive pesto, caper-saffron mayo
Yield: Serve 4
Ingredients: 1 tbsp olive oil; 2 shallots, finely chopped; 400 g skinless, boneless, firm white cod fillet; 400 g skinless, boneless, firm white cod fillet; 400 g skinless, boneless, firm white cod fillet; 4 sea scallops; 1 egg yolk; 2 tbsp chopped fresh flat-leaf parsley; salt and freshly ground black pepper; juice and zest of ¼ lemon; pinch of paprika; salt and freshly ground black pepper; 100 g panko crumbs; flour for dusting; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 25 g unsalted butter

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

1 tbsp olive oil
2 shallots, finely chopped
400 g

Fish course
Burger
Pescatarian

Method

In a frying pan, heat the olive oil, add the shallots and cook for 3-4 minutes until softened and tender; remove and allow to cool.
Place the shallots, cod fillet, scallop meat, egg yolk and parsley in a food processor. Add the lemon juice and zest, along with a little salt, pepper and paprika. Whiz to a chunky paste -do not let it become too smooth - for about