The classic “unclassic” meagre burger

By Chef Alexandros Tsiotinis


Baked fish


For the steamed brioche bun

187 gr. hard flour
50 gr. sourdough starter
33 gr. milk
16 gr. sugar
3.2 gr. dry yeast
70 gr. eggs
58 gr. butter (frozen and cut in cubes)
4 gr. salt

For the fish burger

50 gr. olive oil
2 garlic cloves, minced
120 gr. finely chopped onion
1.170 kg meagre mince
100 gr. sliced bread
100 gr. milk
1 egg
Salt, pepper
20 gr. ouzo
½ bunch parsley (leaves only)
½ bunch mint (leaves only)
1 tomato, grated

For the avocado cream

350 gr. peeled avocado
80 gr. finely chopped tomato
45 gr. finely chopped onion
40 gr. lime juice
15 gr. cilantro
20 gr. olive oil
Salt, tabasco

For the cucumber pickles

125 gr. white balsamic vinegar
100 ml white vinegar
100 gr. sugar
1 star anise
1 cinnamon stick
3 cloves
1 tsp. mustard seeds


Baked fish


Place all ingredients in the mixer, in the order they appear in, and mix for 15 minutes.

Remove the dough from the mixing bowl and let it rest for 1 hour.

Fold once and leave for another half hour.

Separate into brioche portions of 15 gr. and let rise for 90 minutes at 32°C.

Bake at 90°C for 10 minutes.

Soak the bread in milk for at least 10 minutes and then strain well.

Place the meagre mince in a bowl, with the garlic, onion, olive oil, egg, and grated tomato.

Finely chop the mint and parsley and add to the fish mixture.

Mix well, add ouzo, salt, and pepper, and knead.

Place avocado in a bowl and mash using a whisk. Add the rest of the ingredients, tomato, onion, cilantro, mix well, season with salt and taste. Adjust flavor with tabasco and lime juice, to taste.

Bring all ingredients to a boil and let them cool. Marinate the cucumber, cut in 5mm thick slices.



photographer: Aris Papadopoulos

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