Rockfish Burger with Key Lime Aioli

Name: Rockfish Burger with Key Lime Aioli
Yield: Serves: 2
Ingredients: 1 lb rockfish (striped bass) filets, skin removed (450g); 2 tablespoons key lime juice; 2 teaspoons key lime zest; 1 teaspoon Dijon mustard; 2 medium cloves garlic, minced; Salt, white pepper and garlic powder to taste; 1 large egg; Baby Arugula; Heirloom tomato slices (optional); Brioche Roll, toasted if desired; Key Lime Aioli; Kosher salt and ground white pepper to taste; 1 cup vegetable or canola oil; 1 tablespoon key lime zest (about 5 key limes); 2 tablespoons fresh dill; 1 ½ teaspoons Dijon mustard

Preparation info

Serves:
2

Difficulty
Easy

Appears in

Champions of Sous Vide

By Mike La Charite and Jason Logsdon

Published 2019

About

Ingredients

For the Rockfish Burger

1 lb rockfish (striped bass) filets, skin removed (450g)
1 ½ teaspoo

Burger
Fish course
Pescatarian
Sous vide

Method

For the Rockfish Burger

Preheat your water bath to 130°F (55°C).

Rough chop the fish into 1 inch cubes (25mm). Add about ¼ of the fish to your food processor along with the Dijon mustard and process into a paste. This will hold the burger together. Add the remainin