Sea Bream Burger with Goat Cheese
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  • 180g of AVRAMAR Sea Bream
  • Salt to taste
  • Pepper to taste
  • 30g of Egg Yolk
  • 35g of Breadcrumbs
  • 8g of Parsley
  • Olive Oil
  • 15g of Goat Cheese
  • 20g of Tomato
  • 2g of Arugula
  • 10g of Mayonnaise
  • 10g Ketchup
  • 5ml of Whisky
  • 50g of Potato
  • 200ml of Sunflower Oil


(2 Portions ) 

Preparation: 50 minutes 

  1. Remove scales, innards, and skin from the fish. Take 2 fillets and remove the bones. Blend one fillet using a food processor. Then mix it with the other fillet that has been finely chopped. Reserve in the refrigerator.
  2. Season Sea Bream with salt, pepper, parsley. Then add the egg yolk and breadcrumbs to form a solid mixture. Shape the mixture into a burger. Place it on parchment paper, brush it with olive oil, and keep it in the refrigerator.
  3. For the sauce: In a bowl, mix mayonnaise, ketchup, salt, pepper, and add the whisky. Stir all the ingredients until a homogeneous sauce forms, then transfer it to a pastry bag and set it aside.
  4. Clean and cut the potatoes into wedges. Confit them in sunflower oil at 140ºC (284ºF) for 12 minutes. Remove the potatoes from the oil and place them in a bowl. Increase the oil temperature to 190ºC (374ºF) and fry the potatoes again until they are crispy. Remove them onto absorbent paper and season with salt.
  5. Preheat the oven and place the burger and the bun on a hot grill. Once the bun is golden, remove it from the oven. Do not flip the burger until a crust has formed on the bottom. When flipping the burger, place slices of goat cheese on top. Brush the bun with the prepared sauce. Use a spatula to place the burger on the bun, add tomato slices and finish with arugula leaves. Cover the burger with more sauce and assemble it on plate along with the fries.