Burgers de brochet à la Fillet-O-Fish de Philippe April-Le Quéré

Burgers de brochet à la Fillet-O-Fish de Philippe April-Le Quéré

Transform your pike into a gourmet delight with this Fillet-O-Fish burger recipe!

The pike, often relegated to simple dishes or sport fishing, can nonetheless shine in surprising and delicious recipes. If you were lucky enough to catch a pike during your last fishing trip, here is an original way to showcase it. This recipe by Philippe April-Le Quéré reinterprets the classic fish burger in the style of Fillet-O-Fish, but with a homemade taste and simple ingredients.

Equivalent fish:

If you do not have access to pike for this recipe, it is possible to use nany white-fleshed fish fillet such as bass, walleye, monkfish, burbot, cisco, yellow perch, etc.

Ingredients

Pike Cakes

  • 500 g of boneless pike meat 

  • 1/2 tsp salt

  • 1/4 tsp of ground black pepper

  • 1/2 tsp of paprika

  • 1/4 tsp garlic powder

  • 1/4 tsp of cayenne pepper (optional)

  • 1 egg

  • 2 cups of panko or breadcrumbs

  • 1 cup of vegetable oil (approximately)

Hamburgers

  • 4 hamburger buns

  • Mayonnaise

  • Thinly sliced cheddar cheese

  • Dill pickles, thinly sliced

Preparation

  1. On a large cutting board, slice the pike flesh with a large knife. I recommend cutting long strips, then cutting the strips into cubes, and finally chopping the meat. You can also use a meat grinder or chop in small batches in a blender.

  2. In a large bowl, mix the pike meat, salt, pepper, paprika, garlic powder, cayenne pepper, and the egg until smooth.

  3. Add about 1/4" of oil to a large skillet. Heat over medium-high heat.

  4. Spread the panko on a large plate. Gently form 4 patties with the pike mixture (the patties will be quite soft). Working one at a time, place a patty on the panko. Add a little panko on top of the patty and press lightly. Reserve the patties on a large plate in the refrigerator.

  5. When the oil is hot, add the patties without overlapping them. Cook on each side until golden, 3-4 minutes on each side. After the first flip of the patty, add the cheddar cheese on the patties to let it melt. Remove the patties from the oil.

  6. To serve, grill the inside of the burger buns, spread mayonnaise on both halves of the bun, add the patties, then the pickles (be generous) and close with the second half of the buns.

This recipe is an original and tasty way to cook the white-fleshed fish you caught. Enjoy your meal and happy fishing!

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