(Nile perch hamburger - Our recipes)

450 g (1lb) Nile perch fillets
70 g (2 1/2 oz) dry bread
1 egg
2 young fresh onions, chopped (about 50 g - 1 3/4 oz)
1 tablespoon dried chives
1 tablespoon dried parsley
1/2 teaspoon dried bay leaves
2 tablespoons balsamic vinegar
100 g (3 1/2 oz) dry breadcrumbs
250 ml (8 fl oz - 1C) dry white wine
4 tablespoons extra virgin olive oil
Salt

Time:
preparation: 20 minutes
cooking: 20 minutes
Difficulty:
medium difficult
Nutrition Facts (amount per serving):
Calories: 356 (kCal) - 1490 (kJ)
Protein: 27.7 (g)
Total fat: 14.4 (g)
Total carbohydrate: 33.4 (g)
Sugars: 2.4 (g)

Soak dry bread in cold water and then remove the excess of water pressing soaked bread between your hands very well.
Blend fish fillets with the egg, aromatic herbs, soaked bread, balsamic vinegar and onions in a food processor.
Put the mixture in a bowl. Begin adding dry breadcrumbs slowly, mixing continuously by your hands. You should need about g 80 for the right consistence but it's difficult to say if it's the right dose. The experience will teach you what is the right dose every time. Season to taste with salt.
Shape the mixture into big size balls and then press them as well as when you make hamburgers.
Dip every hamburger in the remaining dry breadcrumbs.
Pour olive oil in a non-stick frying pan, add hamburgers and let them fry lightly on both side over medium heat. At this point pour in white wine, lower the flame and keep on cooking, half-covered, till the cooking juice is well retired. Remember to turn over your hamburgers now and then with delicacy. At the end brown your hamburgers.
Serve them hot or warm.

Note

- You can also make two fish loafs with the same doses. Cook them in the same way. You can cook them in advance.
- Serve these fish hamburgers with a green salad or a fennel & orange salad.

What's the right wine?

Our suggestion is: Tocai Bianco from Italy (a white wine).

If you want to combine this dish with other ones for a complete menu,
consult our "Members-only Area".

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