For ten years now, Pascale Naessens has been saying that our bodies are crying out for healthy food, that you can eat quite a lot without getting fat and that you should enjoy food. Time to take her words to heart. An Asian fish burger? Why not.
While we first thought it a shame to cut such a beautiful piece of fish into small parts and process it into a fish paste, we will soon come back to that. It is truly a flavor bomb. Fortunately, Pascale warns you to be careful with the green curry paste, because my God, it is so spicy! This includes a strong wine that we had specially saved for a curry dish.
Dessert for breakfast
The dessert has to wait a while because, indeed, the fish burger with vegetables is filling. We can also save the fruitcake with nuts and mascarpone for breakfast, of course.
We start the preparation thoughtfully. Ready in no time: chop a nut mixture, mix with hazelnut spread and egg white, simple. Mix the mascarpone with egg and fruit: egg. Twenty minutes later, the wonderful scent of hazelnut fills the kitchen. We do not win a beauty prize, but that is a side issue. The cake turns out to be delicious, although a little sugar would not be out of place. Sweet fruit next time.
The recipe: Asian fish burgers
Ingredients: 300 g fresh salmon, 1 spring onion, 2 tbsp green curry paste, 1 garlic clove, 10 g coriander, 1 egg. 1 red pepper, 1 red onion, 2 tomatoes, 2 garlic cloves
Preparation: Chop the bell pepper, onion and tomatoes. Finely chop the garlic. Stew the bell pepper and onion in olive oil. When the vegetables are cooked, add the tomato and garlic. Season with salt and pepper and continue to cook. Cut the salmon into 0.5 cm cubes. Finely chop the garlic, cilantro and spring onion. Mix with the egg and curry paste through the fish. Be careful with the curry paste; add to taste. Season with black pepper. Melt some butter in a pan. Shape the minced meat into balls with two spoons and fry in a hot pan for 2 minutes on each side. Spoon the vegetables onto the plates and place the fish burgers on top.
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