Nathan Outlaw’s seafood burger | Seafood recipes | Jamie magazine
Fancy a burger? Mix it up with top chef Nathan Outlaw’s seafood burger – it's a winning combination of crab, cod and king prawns, topped with a wicked wasabi mayo. You're going to love it!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
Ingredients
- 2 shallots
- 2 cloves of garlic
- 1 fresh green chilli
- olive oil
- 200g cod fillet, skinned and pin-boned, from sustainable sources
- 100g fresh white and brown crabmeat, from sustainable sources
- 100g raw king prawns, from sustainable sources
- 2 baby gem lettuces
- 4 burger buns
- pickled onions
- WASABI MAYONNAISE
- 2 free-range egg yolks
- 1 lemon
- 300ml sunflower oil
- 50g fresh English wasabi or wasabi paste
- optional: 1 small handful of rocket or other peppery leaf
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