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QimiQ
Benefits
Problem-free reheating possible
Burgers, patties etc. remain moist for longer
25
easy
Ingredients for 10 portions
For the fishburger
1000
g
Pangasius fish fillet
120
g
Leek,
finely shredded
200
g
QimiQ Classic,
room temperature
150
g
Adzuki read beans,
cooked
100
g
Dried tomatoes,
diced
Salt
Pepper
25
ml
Lemon juice
Lemon peel,
finely grated
For the crust
15
g
Tarragon,
finely chopped
100
g
White bread crumbs,
without rind
Butter,
chilled
Method
1.
Preheat the Convotherm to 455° F with convection.
2.
Dice the fish into 1 cm large cubes. Poach the leek and drain.
3.
Whisk QimiQ Classic smooth. Add the diced fish, leek, beans, dried tomatoes, salt, pepper, lemon juice and zest and mix well.
4.
Form small fishburgers with the help of a metal dessert ring.
5.
For the crust, add the tarragon to the bread crumbs and mix well. Sprinkle over each fishburger, top with a butter flake and place on a baking tray brushed with olive oil.
6.
Bake in the preheated Convotherm for approx. 4 minutes.
