Zander burger with yuzu lemon

Name: Zander burger with yuzu lemon
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Pike-perch fillet without skin (approx. 400 g); 7-10 Tbsp salt, pepper from the mill; 7-10 Tbsp Flour; 2 Eggs, whisked; 150 g Panko breadcrumbs (Asialaden); 7-10 Tbsp Oil; 1 Egg Yolk; 1 TEASPOON Yuzu Lemon Juice; 1 TEASPOON Yuzu lemon powder (Asian store); 1⁄2 Tsp Mustard; 1 TEASPOON Brew of pickled capers and some capers; 1⁄4 Garlic clove; 1 pinch Sugar; 100 ml Sunflower oil; 7-10 Tbsp good mild olive oil; 1 small endive salad, washed; 4 Sesame Bun

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Pike-perch fillet without skin (approx. 400 g)
7-10 Tbsp salt, pepper from the mill
7-10 Tbsp Flour
2 Eggs, whisked
150 g Panko breadcrumbs (Asialaden)
7-10 Tbsp Oil
1 Egg Yolk
1 TEASPOON Yuzu Lemon Juice
1 TEASPOON Yuzu lemon powder (Asian store)
1⁄2 Tsp Mustard
1 TEASPOON Brew of pickled capers and some capers
1⁄4 Garlic clove
1 pinch Sugar
100 ml Sunflower oil
7-10 Tbsp good mild olive oil
1 small endive salad, washed
4 Sesame Bun

Directions

1
Divide the pike-perch fillet into 4 equally sized pieces, season with salt and pepper. Then turn it in flour and egg and bread it with the Panko breadcrumbs.
2
For the yuzu sauce, mix the egg yolk, yuzu juice and powder, mustard, caper stock, capers, garlic and sugar with a blender and then slowly add 100 ml of oil. To refine and to achieve the desired consistency, mix in some more olive oil.
3
Season to taste with salt and sugar.
4
Fry the zander fillets in a frying pan in plenty of hot oil until golden brown and crispy.
5
Cut endive salad leaves into fine strips and mix with the yuzu sauce. Cut the rolls in half crosswise, spread the salad with the sauce on both halves. Place fried pike-perch between the bread halves and serve.