BURGER A LA BRANDADE
An innovative fusion of French tradition and modern cuisine. This burger combines the creaminess of brandade de morue with the crispy texture of a burger bun, creating a unique culinary experience.
Each bite delivers an irresistible contrast between creamy and crunchy, enhanced by a subtle touch of fresh herbs that bring out the nuances of the fish. Perfect for those seeking a dining experience that breaks from the conventional, the Brandade Burger transforms a street food classic into a sophisticated and memorable dish.
Prepare the brandade fillets. Mix 400 g of authentic brandade de morue with 150 g of breadcrumbs. Using your hands, shape the mixture into 4 fillets the size of the burger buns. Place them on a plate and refrigerate for 30 minutes.
Breading. Prepare three shallow dishes: place the remaining breadcrumbs in the first, the flour in the second, and the beaten eggs seasoned with Maldont Salt and pepper in the third. Dip each brandade fillet first in the flour, then in the egg, and finally in the breadcrumbs. Repeat the process for a second coating to ensure a crispy and even crust.
Cook the fillets. Heat a pan with a little sunflower oil over medium heat. Fry the fillets for about 5 minutes on each side, until golden and crispy.
Assemble the burger. Lightly toast the burger buns. Spread a layer of brandade de morue with garlic and fine herbs on the bottom half of each bun. Place a brandade fillet on top, then add chopped lettuce leaves and thinly sliced radishes. Finish with the top half of the bun.
This Brandade Burger is a modern reinterpretation of the classic brandade de morue, perfect for impressing at a casual meal or as a main course for a special occasion.
