There’s something about the last hot days of summer that makes us crave seafood. And what better way to enjoy it than in the form of a summer staple: burgers!
Marinated in buttermilk and lemon juice, this trout is a tender, delicious substitute for traditional red meat patties. Adorned with fixings like a moreish Asian slaw and delicious apricot chutney, this trout burger makes for the perfect summer meal.
Ingredients
Trout Marinade
Kolapore springs trout ½ fillet
Buttermilk 1 cup
Lemon juice ½ lemon
Trout Dredge
Onion powder 1 tsp
Corn starch 1 tsp
Corn meal 1 tsp
Cayenne pepper to taste
Salt and pepper to taste
Asian Slaw
Shredded cabbage ½ cup
Shredded carrot ¼ cup
Shredded apple 1
Shredded fennel ¼ cup
Mayonnaise ½ cup
Pickled ginger chopped with juice 1 tsp
Chinese five spice to taste
Salt and pepper to taste
Apricot Chutney
Dried apricots ½ cup
Fresh orange juice 1 tsp
Roasted garlic 3 cloves
Grated ginger 1 tsp
Boiling water ¼ cup
Garnish
Butter lettuce 2 leaves
Apricot chutney 1 tbsp
Asian slaw 2 oz
Sesame seed brioche bun 1
Method
1. Cut one rainbow trout fillet in half. Soak for at least one hour or overnight in the buttermilk and lemon juice.
2. In a bowl, mix all the trout dredge ingredients together. Set aside.
3. In a bowl, mix all the Asian slaw ingredients together. Set aside.
4. In a container, put all the apricot chutney ingredients together and blend using an emersion blender.
5. Using a deep fryer or cast iron pan bring vegetable oil to 350 °F
6. Dust the fish with the dredge and place it into the hot oil pushing the fish away from you. (This is so you will not get splashed by the oil.)
7. Cook for 2–3 minutes. Drain the excess oil off and season.
8. Toast the brioche bun lightly. Brush with butter.
9. Assemble with butter lettuce, 2 tsp apricot chutney and Asian slaw.
10. Enjoy!!
