Seafood burger with green olives
Ingredients
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340g of flour
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12g of full-flavoured olive oil
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7 cl of water
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10 cl of milk (+ 1 tablespoon for brushing)
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2 egg yolks
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1 teaspoon of baker’s yeast
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2 tablespoons of sugar
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1 tablespoon of salt
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2 teaspoons of poppy seeds
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1 medium aubergine
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1 clove of garlic
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1.5 tablespoons of traditional-style olive oil
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Salt, pepper
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Espelette chilli
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250g cod fillet
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1 teaspoon of capers
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Juice of half a lemon
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1 egg
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1 tablespoon of full-flavoured olive oil
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40g of green olives (variety Picholine or Lucques)
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½ onion
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Chives
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4 sun-dried tomatoes
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40g of Comté cheese
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Green salad
Tip
For olive oil with an intense flavour, choose, for example, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence, PDO Haute-Provence, PDO Provence, oils made from the Aglandau and Olivière varieties, Picholine, or Petit Ribier, ...And for olive oil with a traditional flavour, choose PDO Aix-en-Provence – ripened olives, Vallée des Baux-de-Provence – ripened olives, or the PDO Provence – ripened olives, or an olive oil made from ripened olives – traditional flavour.
Instructions
Mix all the dry ingredients for the buns together. Warm the water. Remove from the heat, then add the milk and olive oil. Next, mix the dry ingredients into the liquid ingredients.
Knead for about 10 minutes, adding the egg yolks one at a time; the dough should become elastic.
Shape the dough into a smooth ball, place it in an oiled bowl and cover with cling film (directly on the surface). Then leave to rest until the dough has doubled in size.
Next, cut the ball into 6 equal pieces. Place them on a baking tray lined with baking paper. Cover with a tea towel and leave to rest for 1 hour.
Preheat the oven to 220°C. Then brush the buns with a little milk, sprinkle with poppy seeds and bake for 10 minutes (the buns should be golden brown). Leave to cool.
Wash the aubergine, cut off the ends, then cut it in half lengthways. Next, score the flesh of the aubergine, then wrap each half in aluminium foil.
Bake in the oven for 30 to 40 minutes at 200°C. (The flesh should be tender.) Then leave to cool.
Cut the garlic cloves in half.
Place the following in a blender (or food processor): the aubergine flesh (scraped out with a spoon), garlic, olive oil, salt, pepper and Espelette pepper. Blend everything together until you have a smooth paste. You can add a little more olive oil if necessary. Set aside in the fridge.
Stone the olives. Finely chop them, along with the capers and chives.
Peel and finely chop the onion. Fry it in a little olive oil until it has browned. Set aside.
Remove the skin and bones from the fish, then flake it or blend it coarsely.
Mix together the fish flakes, egg, olive oil, lemon juice, olives, capers, chives and onion. Leave to rest in the fridge for 20 minutes.
Next, shape them into patties (you can use a round cookie cutter). Set aside in the fridge.
Cut the Comté into thin strips, slice the cherry tomatoes into medium-sized slices, chop the lettuce, then cut the sun-dried tomatoes into strips.
Next, fry the fish fillets in a frying pan with a little olive oil.
Meanwhile, cut the buns in half, then toast them for 2 minutes under the grill at 200°C.
Spread a generous amount of aubergine caviar on each side of the bun. Then place the fish steak on the bottom half. Finally, add the Comté cheese, a few tomato slices, the strips of sun-dried tomatoes and some green salad. Close the bun.
Then place in a hot oven for 1 to 2 minutes. Serve immediately.
Tip
For olive oil with an intense flavour, choose, for example, PDO Nîmes, PDO Vallée des Baux-de-Provence, PDO Aix-en-Provence, PDO Haute-Provence, PDO Provence, oils made from the Aglandau and Olivière varieties, Picholine, or Petit Ribier, ...And for olive oil with a traditional flavour, choose PDO Aix-en-Provence – ripened olives, Vallée des Baux-de-Provence – ripened olives, or the PDO Provence – ripened olives, or an olive oil made from ripened olives – traditional flavour.
For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence.
For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.
If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence – olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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