Saltfish is a flexible ingredient utilized in varied cuisines, from Caribbean ackee and saltfish to Portuguese bacalhau dishes.
Its wealthy, savory flavour pairs properly with daring spices, making it excellent for all the pieces from stews to fritters.
Should you’ve been to the Norweigan Seafood Council’s Tasteful Trade occasions on the ROK Lodge, you then’re acquainted with jerk saltfish.
This week, we shift gears to a saltfish burger with pickled slaw that brings a scrumptious twist to seafood, combining the crispy, seasoned fish with the tangy crunch of slaw for a mouthwatering chew.
This #FoodieFriday, elevate your seafood recreation by indulging in a saltfish burger that turns an atypical meal right into a flavorful, ocean-inspired feast!
Norwegian Saltfish is the right fish burger ingredient. Do that wholesome burger with a tangy, pickled coleslaw by following the recipe beneath.
Saltfish Burger with Pickled Coleslaw
Cooking time: 50-6 min
Issue stage: Medium
Servings: 4
Substances
600g saltfish fillet, skinned and pinboned, soaked in a single day and drained
1 tsp salt
1 dl milk
2 tsp potato flour
½ tsp black pepper
1 tbsp contemporary chives
1 garlic clove, minced
Butter for frying
Pickled Coleslaw
2 carrots, shredded
80g cabbage, shredded
2 spring onions
2 dl rice vinegar
2 tbsp brown sugar
2 tbsp soy sauce
1 tbsp sesame oil
Preparation
1 In a meals processor, mix the soaked and drained saltfish with salt till easy. Steadily add milk to maintain a easy texture, then combine in potato flour, garlic, and chives.
2 Kind into flat burgers and fry in butter for 3 minutes per aspect.
3 For coleslaw, combine vinegar, sugar, soy sauce, and sesame oil, then toss with greens. Let sit whereas burgers prepare dinner.
Juicy saltfish burgers topped with a candy and bitter coleslaw in toasted buns.
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