Trout burger
Ingredients
- 2 shallots, finely chopped
- small handful of flat-leaf parsley, finely chopped
- 1 slice white bread, rind removed
- knob of butter
- 500 g trout filets, prepared (deskinned and deboned) and finely chopped
- 4 tbsp bread crumbs
- 1 egg yolk
- salt and pepper
- rapeseed oil
Method
- Soak bread in a little lukewarm water, set aside. In a small saucepan, melt butter and sweat shallot over moderate heat for a few minutes. Add parsley, remove from heat, set aside.
- Squeeze excess water from the soaked bread. Combine bread, trout, shallots, parsley, breadcrumbs, egg yolk in a bowl and mix well. Season with salt and pepper. With wet hands, form four patties. Refrigerate for half an hour.
- Heat oil in a non-stick frying pan and cook patties over moderate heat for 4 to 5 minutes on each side.