FISH BURGER WITH CITRUS FRUIT PESTO

chef

Monica Copetti

Other Ingredients

120 g fillet of mixed fish (perch, sea bass, sea bream)

1 sage leaf

For 1 burger

Blend the fish in the food processor and stir in the Fiokki instant mashed potatoes and the
citrus fruit pesto. Shape the mixture into burgers. Roll the edges in sesame seeds to taste.

LOW-TEMPERATURE COOKING TECHNIQUE
Temperature: 62°C
Time: 15 minutes
Before serving, brown in a pan.