{"id":2710,"date":"2023-07-27T00:42:05","date_gmt":"2023-07-26T22:42:05","guid":{"rendered":"https:\/\/www.masseriamirogallo.it\/?page_id=2710"},"modified":"2023-09-01T08:21:16","modified_gmt":"2023-09-01T06:21:16","slug":"hamburger-di-pesce","status":"publish","type":"page","link":"https:\/\/www.masseriamirogallo.it\/en\/hamburger-di-pesce\/","title":{"rendered":"Hamburger di pesce"},"content":{"rendered":"
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Fish hamburger<\/h1> <\/div> <\/div><\/div>
With Mediterranean Pesto<\/h6> <\/div> <\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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Ingredients for<\/h1>\n

5 hamburger:<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n\n\t
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For the beetroot buns<\/strong>:<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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500 g of beetroot \u2013> 150 g of juice;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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250 g of manitoba;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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15 g of EVO oil;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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3 g of dry brewer's yeast;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1\/2 teaspoon of salt;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 tablespoon oil + 1 tablespoon maple syrup for brushing;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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Sesame seeds.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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For the burgers:<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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5 cod fillets;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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bread crumbs q.b.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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2 eggs;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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flour to taste;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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rughetta;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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1 jar of Mediterranean pesto;<\/strong><\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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fry oil;<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n
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salt.<\/h4>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
Visit our Mediterranean pesto<\/span>\n \n <\/svg> <\/span> <\/a><\/span><\/h5><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Recipe process<\/h1>\n\t<\/div>\n<\/div>\n\n\n\n\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Prepare the buns which will require 5\/6 hours of total leavening;<\/h2>\n<\/div>
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Extract the beetroot juice with an extractor or blend the beets and then filter them well with a strainer to obtain the juice;<\/h2>\n<\/div>
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In a bowl (or in a planetary mixer) combine the manitoba, beetroot juice, EVO oil and dry yeast, mix the ingredients briefly and finally add the salt;<\/h2>\n<\/div>
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Transfer the dough onto a floured pastry board and work until you obtain a smooth and elastic ball;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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01<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Put the dough in a bowl, cover with plastic wrap and let it rise until doubled (at least 3 hours);<\/h2>\n<\/div>
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Take the leavened dough again, and cut it into 5 equal parts;<\/h2>\n<\/div>
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Knead each ball of dough by closing the ends at the bottom and rolling it between your hands on the work surface (pirlatura);<\/h2>\n<\/div>
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Take a baking tray, line it with parchment paper and place the balls on it, at a distance, to rise for 2 hours covered in transparent film;<\/h2>\n<\/div>
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Preheat the oven to 180\u00b0;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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02<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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The buns are leavened; prepare a dip of EVO oil and maple syrup (1 tablespoon and 1 tablespoon) and gently brush the sandwiches;<\/h2>\n<\/div>
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Sprinkle with sesame seeds as desired;<\/h2>\n<\/div>
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Bake at 180\u00b0 for 15 minutes;<\/h2>\n<\/div>
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Leave to cool before cutting them, in the meantime prepare the fish burgers;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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03<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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Dry the cod fillets well with paper towels;<\/h2>\n<\/div>
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Pass them first in the flour, then in the egg and finally in the breadcrumbs;<\/h2>\n<\/div>
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Repeat the passage in the egg and breadcrumbs a second time;<\/h2>\n<\/div>
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In a large pan, heat plenty of peanut oil;<\/h2>\n<\/div>
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Fry the breaded cod fillets taking care to turn them often;<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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04<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>
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When they are golden brown, drain them on absorbent paper and season with salt;<\/h2>\n<\/div>
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Open the sandwiches in half and spread the base with a generous pass of Mediterranean pesto;<\/h2>\n<\/div>
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Add fresh rocket;<\/h2>\n<\/div>
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Cut the breaded cod fillet in half and lay the two pieces on the bed of rocket;<\/h2>\n<\/div>
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Finish with a little Mediterranean pesto on the fillets and sandwich lid;<\/h2>\n<\/div>
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Serve hot accompanied by rocket salad and fried dried peppers.<\/h2>\n<\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n\n\t
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05<\/h2><\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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Fish burger with Mediterranean pesto<\/h2>\n\t<\/div>\n<\/div>\n\n\n\nPlay Video<\/span><\/path> <\/svg><\/span><\/span><\/span><\/a>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t
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\n \"\"\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n\t\t<\/div> \n\t<\/div>\n\t<\/div> \n<\/div><\/div>\n\t\t\t<\/div> \n\t\t<\/div>\n\t<\/div> \n<\/div><\/div>","protected":false},"excerpt":{"rendered":"HAMBURGER DI PESCE Con Pesto Mediterraneo Ingredienti per 5 hamburger: Per i buns alla barbabietola rossa: 500 g di barbabietola rossa \u2013> 150 g di succo; 250 g di manitoba;...","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-2710","page","type-page","status-publish"],"_links":{"self":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2710","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/comments?post=2710"}],"version-history":[{"count":5,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2710\/revisions"}],"predecessor-version":[{"id":3204,"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/pages\/2710\/revisions\/3204"}],"wp:attachment":[{"href":"https:\/\/www.masseriamirogallo.it\/en\/wp-json\/wp\/v2\/media?parent=2710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}