FISH BURGER WITH CAPERS
Monica Copetti
Menù Ingredients
200 g fillets of mixed fish (perch, sea bass, sea bream)
to taste parsley
For 2 burger
Blend the fish in the food processor and stir in the Fiokki instant mashed potatoes, salt and pepper. Add the chopped capers and shape the burgers. Roll the burgers in breadcrumbs flavoured with Profumoro herb salt and parsley.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 62°C
Time: 15 minutes
Before serving, brown in a pan.
