FISH BURGER WITH CITRUS FRUIT PESTO
Monica Copetti
Menù Ingredients
1 sage leaf
120 g fillet 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 the
citrus fruit pesto. Shape the mixture into burgers. Roll the edges in sesame seeds to taste.
LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 62°C
Time: 15 minutes
Before serving, brown in a pan.
