Fish Burger - Tom Aikens

Ingredients

• 2 portions of cod/pollock fillet (150-180g)
• 1 litre of water
• 100g salt
• 30g caster sugar
• Large pinch of chili powder
• 2 egg yolks
• 8 turns of milled black pepper
• 4g salt
• 1 tsp English mustard
• 8ml lemon juice
• 15ml white wine vinegar
• 500ml vegetable oil
• Little water
• 1 tbsp chopped gherkins
• 1 tsp whole mini capers
• ½ tbsp of chopped parsley
• 1 tbsp finely chopped banana shallots
• 2 hard-boiled eggs, cooked for 9 mins in fast simmering salted water
• 350g mayo
• 200g water
• 100g white wine vinegar
• 50g caster sugar
• 1 bay
• Few sprigs of dill
• 10 crushed black pepper
• Sliced baby cucumber (2mm thick).
• 100g Penko crumb (blend to a coarse sandy texture with 4g salt, large pinch of milled pepper and large pinch of chili powder)
• 2 eggs, beaten for egg wash
• Water
• 100g plain flour mixed with 4g salt, large pinch of milled pepper and large pinch of chili powder
• 1 x brioche bun
• Tartar sauce
• 5-7 pickles
• Cooked fish
• Pre sliced cheese on top of the fish