Spicy Fish and Potato Burger - It's Always Noon 10/01/2022
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https://www.raiplay.it/programmi/esem... - Daniele Persegani prepares a delicious and original second course. Here are the spicy fish and potato burgers. Procedure: Heat a drizzle of oil in a pan with a clove of garlic and the anchovies in oil. Brown the cod, already soaked and skinned, cut into cubes. When the fish is well browned, remove the garlic. In the mixer, chop the bread until it becomes crumbs, then add the browned cod and the lime zest. Blend until the mixture is smooth. Let it cool. Transfer the mixture to a bowl and add the cleaned and chopped prawns (but still raw), the chopped parsley and the egg white. Mix well and form the burgers, helping ourselves with a pastry cutter. Let them cool in the refrigerator for a few hours. We pass the burgers in the rice flour, in the beaten egg white and finally in the panko (or breadcrumbs). We put them to fry with a finger of hot oil and a sprig of thyme. We can also not bread them and grill them, on a hot griddle or a non-stick pan, without adding anything else. For the side dish, we slice the red potatoes with the mandolin, so as to obtain thin chips. We immerse them in cold water and let them rest for at least a few hours (the longer they stay, the better). We drain them and dry them well. We dip them in hot and deep oil until golden. In the meantime, we mix the curry, the spicy paprika and the Maldon salt (in flakes). We drain the chips on absorbent paper and season them with the mixed powders. For the sauces, we divide the mayonnaise into two bowls: to one half we add the pepper powder and the lettuce cut into julienne strips. To the other half, add the chopped gherkins and capers. Cut the hamburger bun (in this case black) in half and spread the red sauce on the bottom; place the burger, a slice of smoked salmon, the grated bottarga on top and close the bun. Serve with the French fries on the side.
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