FISH BURGER WITH SAMPHIRE
Monica Copetti
Menù Ingredients
salt and pepper
100 g fillets of mixed fish (perch, sea bass, sea bream)
For 1 burger
Blend the fish in the food processor and stir in the Fiokki instant mashed potatoes and
Èsalicornia samphire. Season with salt and pepper and shape the mixture into burgers.
You can also mix the fish with Fiokki instant mashed potatoes, salt and pepper, shape
the burgers, and finally add the Èsalicornia samphire in the centre.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 62°C
Time: 15 minutes
Before serving, brown in a pan.
