Jamie Magazine
By Nathan Outlaw
Nathan Outlaw’s seafood burger
Cod, crab & king prawns with wasabi mayo
35 mins plus chilling
Not Too Tricky
serves 4
Recipe From
Ingredients
2 shallots
2 cloves of garlic
1 fresh green chilli
olive oil
200g cod fillet, skinned and pin-boned, from sustainable sources
100g fresh white and brown crabmeat, from sustainable sources
100g raw king prawns, from sustainable sources
2 baby gem lettuces
4 burger buns
pickled onions
WASABI MAYONNAISE
2 free-range egg yolks
1 lemon
300ml sunflower oil
50g fresh English wasabi or wasabi paste
optional: 1 small handful of rocket or other peppery leaf
Method
- Peel and finely chop the shallots and garlic. Deseed and finely chop the chilli.
- Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chilli. Cook for 3 minutes, or until softened but not coloured. Set aside on a plate to cool.
- Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture.
- Scoop it into a bowl, add the crabmeat and stir to combine.
- Peel and devein the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
- Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes.
- Get your barbecue going to a high heat, then make the mayo.
- Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine.
- Keep whisking while you add the sunflower oil – slowly add it in drips to begin with, then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick.
- Finely grate or stir in the wasabi until combined, and season with a pinch of sea salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until needed.
- When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer.
- Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes.
- Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time. Char them for about 1½ minutes on each side.
- Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
- To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.
- Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops and serve.
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