In the K-itchen: mini fish burger

Mini fish burger with fried cod, sweet and sour onions and yogurt sauce

Ingredients for sweet and sour onions

• 200 ml water
• juice of 2 organic lemons
• 1 teaspoon fine salt
• 1 tablespoon sugar
• 1 teaspoon black peppercorns
• 250 g red onions, thinly sliced

for the milk roux

• 20 g manitoba flour
  100 ml milk

for the dough (for 16 buns)

• 375 g manitoba flour
• 60 g sugar
• 5 g dehydrated brewer's yeast (or 18 g fresh brewer's yeast)
• 160 ml lukewarm milk (30 °C)
• 60 g melted butter
• 1 egg
• 8 g fine salt

for brushing

• 1 egg
• 1 tablespoon milk
• 2 tablespoons sesame seeds

for the yogurt sauce

• 100 g Greek yogurt
• 1 tablespoon chopped chives juice and grated zest of ½ organic lime
• 1 pinch of fine salt

for the fish burger

• 80 g type 00 flour
• 1 teaspoon smoked paprika
• 1 egg
• 100 g breadcrumbs
• 400 g cod fillets cut into 10 even pieces
• 200 ml frying oil

to finish: a few leaves of fresh lettuce.

For the sweet-and-sour onions, mix the water with the lemon juice, salt, sugar and pepper in a saucepan. Place on the heat and boil for 5 minutes. Place the onions in a glass jar and pour the liquid over them, so that the onions are well submerged, close with the lid and leave to cool completely.

You can let them stand for 24 hours in the refrigerator before eating them.

For the milk roux, mix the flour with a little milk in a saucepan, stirring with a whisk. Incorporate the remaining milk and heat over low heat, continuing to stir with a spatula, until the mixture has thickened into a kind of porridge. Transfer the milk roux to a bowl and allow it to cool for a few minutes.

Combine the flour, sugar and dehydrated brewer's yeast (if using fresh yeast, dissolve it in the milk) in the bowl of a planetary mixer. Mix the milk, melted butter and egg. Pour the liquid ingredients and the milk roux into the bowl of the planetary mixer and mix with the dough hook. When the flour has absorbed all the liquids, add the salt and continue kneading for about 8 minutes, until the dough is smooth and elastic. Let the dough rise in a bowl covered with a plate or foil for an hour in a warm place.

Divide the dough into 16 pieces of 25 g each, form into balls and place them in a previously buttered muffin tin or 7 cm diameter silicone mould. Cover and allow to rise for one hour.

Mix the egg and milk together, brush the bread on top and sprinkle with sesame seeds. Bake in a preheated, static oven at 200 °C / 180 °C ventilated for 16 minutes on the lowest level of the oven.

Take the buns out of the oven and leave them to cool completely on a wire rack.

Place the yoghurt, chives, zest and juice of half a lime in a bowl, season with salt and stir to mix well.

Mix the flour and paprika in a bowl,. Beat the egg in a separate bowl with a fork and in a third bowl put the breadcrumbs.

Dry the cod pieces with paper towels, roll them evenly in the flour removing the excess, dip them in the beaten egg and finally in the breadcrumbs. Arrange them gradually on a baking tray.

In a large, thick-bottomed frying pan, heat the oil over medium heat until it reaches 170 °C. Cook the breaded fish for 3-4 minutes, turning halfway through cooking, until golden brown.

Cut the buns in half and grill them with the crumb side down in a frying pan over high heat for 1 minute, or until golden brown.

Assemble the mini burgers by spreading the yoghurt sauce on the base of the buns. Top with a few lettuce leaves, 1 piece of breaded fish and the sweet and sour onions. Close the sandwich with the other half and serve.