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Alaska Pollock Burger

Made with succulent Alaska pollock, this burger delights the senses with each bite. It’s paired with a tangy sauce and crisp rocket, delivering a wave of oceanic flavors that are both refreshing and hearty.

Featuring Alaska Seafood

Ingredients

4	slices of Italian bacon (Pancetta)
40 g	dried tomatoes in a bit of oil
1/2	garlic clove, fresh
100 g	grilled bell pepper fillets (from the jar)
30 ml	olive oil
	salt and black pepper, freshly ground to taste
1	bunch rocket
1	beef tomato
120 g	fillets of Alaska pollock
1 tbsp	thyme, dried
4	burger buns

Step 1
Preheat oven to 175 °C (150 °C convection oven) and cover tray with baking paper and bacon, then bake in oven for about 10-12 minutes until crispy.
Step 2
For the pesto, cut dried tomatoes into small pieces. Peel the garlic and chop it together with the paprika. Blend everything with the tomato oil and half of the olive oil and season with salt and pepper.
Step 3
Clean the rocket, wash and spin dry. Rinse tomato in cold water and cut into slices.
Step 4
Rinse the fish fillets with cold water, dry them carefully and fry them in a coated pan in the remaining olive oil for 2-3 minutes on both sides, then season with salt, pepper and thyme.
Step 5
Toast the halves of the buns on the cut side in a large frying pan without fat, then spread with pesto and top with fish fillet, tomato slices, rocket as well as bacon chips to make burgers.

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Dinner, Lunch, Seafood

Alaska Pollock Burger

Ingredients

Step 1

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Step 5

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