Bouillabaisse burgers with tomato-fennel relish and saffron mayonnaise Recipe | Food Network UK

Name: Bouillabaisse burgers with tomato-fennel relish and saffron mayonnaise Recipe | Food Network UK
Ingredients: 65g seeded and finely chopped firm ripe plum or vine-ripened tomatoes; 40g finely chopped fennel; 3 tbsps finely chopped sweet onion; 1/2 tsp grated fresh lemon zest; 15ml fresh lemon juice; 3/4 tsp fresh thyme leaves; 15ml garlic-flavored olive oil; 1/8 tsp rock salt; 1/8 tsp freshly ground black pepper; 1/4 tsp saffron threads; 185ml good-quality mayonnaise; Pinch rock salt; Pinch freshly ground black pepper; 850g skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 0.5cm pieces by hand; 350g peeled and deveined large raw prawns, cut into about 0.5cm pieces; 5 egg whites; 1 1/4 tsps chopped fresh thyme leaves; 1 tsp rock salt; 1/2 tsp freshly ground black pepper; 100 120g panko (japanese bread crumbs), or as needed; Rapeseed oil, for brushing on the grill rack; 12 slices, about 1 to 1.5cm thick, french bread, cut from center of 1 loaf or 2 loaves; Garlic-flavored olive oil, for brushing on both sides of bread slices

foodnetwork.co.uk

This mouth-watering recipe is ready in just 52 minutes and the ingredients detailed below can serve up to 6 people.

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Ingredients

65g seeded and finely chopped firm ripe plum or vine-ripened tomatoes
40g finely chopped fennel
3 tbsps finely chopped sweet onion
1/2 tsp grated fresh lemon zest
15ml fresh lemon juice
3/4 tsp fresh thyme leaves
15ml garlic-flavored olive oil
1/8 tsp rock salt
1/8 tsp freshly ground black pepper
1/4 tsp saffron threads
185ml good-quality mayonnaise
Pinch rock salt
Pinch freshly ground black pepper
850g skinless, boneless red snapper fillets (or any other firm-textured white lean fish), coarsely ground (in small batches) in a food processor or chopped into about 0.5cm pieces by hand
350g peeled and deveined large raw prawns, cut into about 0.5cm pieces
5 egg whites
1 1/4 tsps chopped fresh thyme leaves
1 tsp rock salt
1/2 tsp freshly ground black pepper
100 120g panko (japanese bread crumbs), or as needed
Rapeseed oil, for brushing on the grill rack
12 slices, about 1 to 1.5cm thick, french bread, cut from center of 1 loaf or 2 loaves
Garlic-flavored olive oil, for brushing on both sides of bread slices