Rockfish Burger with Key Lime Aioli

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Preparation info

  • Serves:

    2

    • Difficulty

      Easy

Appears in

Champions of Sous Vide: A Collection of Favorite Recipes from Two Dozen Sous Vide All-Stars

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

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 remaini