Ocean perch burger with pickle juice mayonnaise and crunchy Cajun relish

Ingredients

• 320 g fresh Norwegian ocean perch fillets, skin-on and pin-boned
• 2 pieces bakery brioche burger buns or soft seeded buns
• 70 g good-quality mayonnaise made with free-range eggs
• 80 ml sweet-and-sour pickle brine from the jar
• 60 g crisp sweet-and-sour pickles from the jar
• 1 piece fresh red onion
• 1 piece firm red bell pepper
• 2 tsp Louisiana-style hot sauce
• 1 tsp sweet smoked paprika
• 1 pinch ground cayenne pepper
• 2 tbsp extra-virgin olive oil
• 20 g unsalted butter
• 1 piece untreated fresh lemon
• 30 g all-purpose flour (T45 or T55)
• 1 tsp fine sea salt
• 1 tsp whole black peppercorns
• 4 leaves romaine or Little Gem lettuce

Method

1. Prepare the fish: pat the ocean perch fillets very dry with paper towels. Run your fingers over the flesh to check for pin bones and remove any, then lightly season both the flesh and skin sides with salt. Refrigerate for 15 minutes: the surface should look matte and feel dry to the touch, which helps the skin crisp up evenly.
2. Make the relish: finely slice the red onion, cut the bell pepper into very small dice, and thinly slice the pickles. Toss the onion with a portion of the pickle brine and let it macerate for 10 minutes at room temperature until translucent pink, tender, and mild. Drain well, then combine with the diced bell pepper, sliced pickles, a drizzle of olive oil, a pinch of pepper, and a few drops of lemon juice.
3. Make the tangy mayonnaise: in a small bowl, whisk together the mayonnaise, the remaining pickle brine reserved for the sauce, the hot sauce, smoked paprika, and cayenne pepper. The texture should lightly coat the back of a spoon without turning runny; if it drips too quickly, whisk in a little more mayonnaise. Taste and adjust: it should be bright, smoky, and mildly spicy without masking the delicate fish.
4. Prepare the buns and lettuce: wash and thoroughly dry the romaine or Little Gem lettuce. Split the buns and toast them cut-side down in a dry skillet over medium heat (around 160 °C) for 2 minutes, until golden blond and crisp. Transfer to a plate cut-side up to keep the crumb crisp.
5. Lightly dust the fish: season the fillets with black pepper, then dip only the flesh side into the flour and tap off all excess. Only an almost invisible film should remain; the goal is to protect the delicate flesh and promote even browning, not to create a heavy breading.
6. Sear the fish: heat a large skillet over medium-high heat with the olive oil until it reaches about 180 °C (the oil should shimmer without smoking). Place the fillets skin-side down in the pan; they should sizzle vigorously on contact. Press down firmly with a spatula for 20 seconds to keep the skin flat. Sear for 3 minutes without moving the fish, until the skin is deep golden brown, ultra-crisp, and the flesh turns opaque two-thirds of the way up.
7. Baste with butter: lower the heat to medium, add the butter to the pan, and continuously spoon the foaming butter over the fillets for 1 minute 30. Once the butter turns nutty and fragrant, gently flip the fillets onto the flesh side and cook for 30 seconds more (targeting an internal temperature of 48 °C on an instant-read thermometer, with the flesh flaking gently to the touch). Transfer to a warm plate, finish with a squeeze of fresh lemon juice, and let rest for 1 minute.
8. Assemble the burgers: spread a thin layer of the pickle mayonnaise over each bottom bun, add the dry lettuce leaves, set the perch fillet on top with the crisp skin facing up, and spoon over the crunchy relish. Top with the bun lids, lightly spread with a touch of mayonnaise. Each bite should remain distinct: soft bun, bright sauce, crisp fish, and crunchy relish.
9. Serve immediately: slice the burgers only if needed, serving any extra relish on the side rather than overfilling the bun. Waiting will cause the skin to lose its crispness and make the bun soggy.

Nutrition

Per serving

Energy

770.3 kcal

Protein

38.28 g

Carbohydrate

41.3 g

Fat

51.36 g

Fibre

6.55 g

Calcium

70.78 mg

Iron

2.23 mg

Magnesium

38.68 mg