Fish hamburger
With Mediterranean Pesto
For the beetroot buns:
500 g of beetroot –> 150 g of juice;
250 g of manitoba;
15 g of EVO oil;
3 g of dry brewer's yeast;
1/2 teaspoon of salt;
1 tablespoon oil + 1 tablespoon maple syrup for brushing;
Sesame seeds.
For the burgers:
5 cod fillets;
bread crumbs q.b.
2 eggs;
flour to taste;
rughetta;
1 jar of Mediterranean pesto;
fry oil;
salt.
Recipe process
Prepare the buns which will require 5/6 hours of total leavening;
Extract the beetroot juice with an extractor or blend the beets and then filter them well with a strainer to obtain the juice;
In a bowl (or in a planetary mixer) combine the manitoba, beetroot juice, EVO oil and dry yeast, mix the ingredients briefly and finally add the salt;
Transfer the dough onto a floured pastry board and work until you obtain a smooth and elastic ball;
01
Put the dough in a bowl, cover with plastic wrap and let it rise until doubled (at least 3 hours);
Take the leavened dough again, and cut it into 5 equal parts;
Knead each ball of dough by closing the ends at the bottom and rolling it between your hands on the work surface (pirlatura);
Take a baking tray, line it with parchment paper and place the balls on it, at a distance, to rise for 2 hours covered in transparent film;
Preheat the oven to 180°;
02
The buns are leavened; prepare a dip of EVO oil and maple syrup (1 tablespoon and 1 tablespoon) and gently brush the sandwiches;
Sprinkle with sesame seeds as desired;
Bake at 180° for 15 minutes;
Leave to cool before cutting them, in the meantime prepare the fish burgers;
03
Dry the cod fillets well with paper towels;
Pass them first in the flour, then in the egg and finally in the breadcrumbs;
Repeat the passage in the egg and breadcrumbs a second time;
In a large pan, heat plenty of peanut oil;
Fry the breaded cod fillets taking care to turn them often;
04
When they are golden brown, drain them on absorbent paper and season with salt;
Open the sandwiches in half and spread the base with a generous pass of Mediterranean pesto;
Add fresh rocket;
Cut the breaded cod fillet in half and lay the two pieces on the bed of rocket;
Finish with a little Mediterranean pesto on the fillets and sandwich lid;
Serve hot accompanied by rocket salad and fried dried peppers.
05
Fish burger with Mediterranean pesto
English 
Italian