Recipe - fish main courses sauces recipes

Ocean Trout Burgers with Remoulade and Slaw

Cooking Time: 1.5 hours

Makes: makes 4 - 5 patties

Print this recipe:

These ocean trout burgers are quite special. Served with both the remoulade and coleslaw on the bun makes for a pairing that is both unique and incredibly delicious.

You can easily substitute this recipe with salmon.

Ingredients

The Burger

1 ½ pd Tasmanian Ocean Trout fillet, skin-off and boned

1 green onion – chopped

1 Tablespoon Mayonnaise

1 inch knob of fresh Ginger, skin removed

1 C Panko breadcrumbs (can use gluten-free Panko) for coating burgers

1/2 tsp salt

Remoulade

1 Cup Mayonnaise

2 Tablespoons Capers, rinsed and chopped

4-5 Cornichons, chopped fine

1 - 2 Tablespoons Basil – chopped

2 Tsp fresh lemon juice (to taste)

Freshly ground pepper, to taste

Coleslaw

4 - 5 C. Napa Cabbage, sliced very thin or shredded

1/2 Small red onion, sliced very thin or shredded (can also substitute with 1/4 Cup chopped green onion)

2 Tablespoon Mint – chopped

3 1/2 Tablespoons Cilantro – chopped

1 Serrano chili (or Jalapeno) – seeds removed and minced

Juice of 1 – 2 limes

1/2 - 1 tsp Kosher salt (to taste)

1/4 tsp freshly ground pepper (or to taste)

Olive Oil for cooking

4-5 hamburger buns (preferably brioche)

Preparing Ocean Trout Patties:

Chop 2/3 of the Ocean Trout by hand into small ¼” dice and place into a medium size bowl.
Cut remaining Ocean Trout into large chunks and place in food processor with mayonnaise. Process until almost smooth.
Scoop into bowl with cubed Ocean Trout.
Using a microplane or the smallest grater you have, grate the ginger into mixture.
Add green onion and freshly ground pepper.
Mix with spoon until evenly blended..
Form into 4-6 patties the size of the burger buns. (can be made ahead at this point. Cover burgers with plastic wrap or foil and place in the refrigerator for a few hours or overnight.
Place Panko breadcrumbs in a plate and coat each burger entirely with panko crumbs. If needed, slightly push crumbs into the patty to make sure crumbs stick to the patty.
Transfer to a parchment-lined sheet or platter. Repeat until all patties are coated adding more Panko if needed.

Cooking Note: By finely grinding part of the ocean trout, it will bind the rest of the coarsely chopped portion, allowing the patty to retain its moisture during cooking and not fall apart.
Making ahead: Can be covered and refrigerated for a few hours or overnight before cooking. Be sure to bring patties to room temperature before cooking.

Preparing the Remoulade:

Place mayonnaise into medium sized bowl.
Add chopped capers, cornichons, basil, lemon juice and freshly ground pepper and mix thoroughly. Refrigerate.

Making ahead Can be made up to 1 day in advance.

Preparing the Coleslaw:

Place thinly sliced cabbage, red onion, cilantro, mint and chili into a medium sized mixing bowl.
1 hour before serving add in lime juice. kosher salt and fresh ground pepper to taste. You want the slaw to soften a little and should be tangy.

Making ahead: Can mix cabbage and herbs in bowl, cover and refrigerate a few hours before serving. Because the onion can overwhelm the mixture, keep separate and combine when adding the lime juice.

Cooking Ocean Trout Burgers:

Add generous amount of oil to a large non-stick skillet until a thin layer covers entire pan. Heat over medium-high heat until oil is hot and slightly shimmering.
Carefully place each Ocean Trout patty into the oil (should make sizzling sound) and cook until golden brown on each side. About 2-3 minutes per side.
Transfer patties to a paper towel-lined platter and if desired, squeeze fresh lemon juice over each one.

Assembling:
Very lightly grill or toast burger buns.
Slather a little Remoulade on each side of bun. Place cooked Ocean Trout on bottom bun, top with the slaw and close with top of bun. Serve immediately.

Cook’s Note: This is a very adaptable recipe. If you have a little more herbs or less, that’s fine. Can also switch out herbs with favorites you may have. Same with cornichons and capers for Remoulade. Just taste while making and if it tastes good, leave it! Can also add a little mayo to the slaw if you want a creamier slaw, however the Remoulade does add a creaminess when assembled. If you want more of a vegetable slaw, combine julienned celery root or thinly sliced fennel for a twist on flavors.