Fishburger with gilthead sea bream tartare and bottarga mayonnaise.
Fishburger with gilthead sea bream tartare and bottarga mayonnaise.
Chef Luca Di Lorenzo – SURI California – Milan
Ingredients for 4 people
- 4 hamburger buns with sun-dried tomatoes and capers
- 1 Nieddittas gilthead sea bream 1.5 kg
- 2 courgettes
- 1 shallot
- 5 mint leaves
- White vinegar
- Salt, pepper
For the bottarga mayonnaise:
- 4 egg yolks
- 1 cup vegetable oil
- Juice of 1/2 lemon
- 150 g of grated Nieddittas bottarga (mullet roe)
- 30 ml white vinegar
Method
Clean the sea bream and remove its scales, bones, and skin and dice it into a very fine tartare, then season with salt and pepper.
Use a mandoline slicer to cut the courgettes lengthwise about 2 mm thick, and put them in a bowl to marinate for at least 6 hours with the white vinegar, shallot, mint, salt and pepper.
Make a classic mayonnaise with the egg yolks, vegetable oil, white vinegar, lemon, salt and pepper and once it has reached the desired consistency, add the grated bottarga. Cut the buns in half and lightly toast them. In this order, add: the sea bream tartare, “scapece” courgettes, a small amount of baby lettuce and finally the bottarga mayonnaise.
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