This dish can either be served at the table, or else taken as a packed lunch

People :

4

Preparation time :

40 min

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

For the burgers:

  • 600g fresh bonito fillets
  • 30g spring onion
  • 10g green pepper
  • 10g red pepper
  • 12 clove of garlic
  • 30ml extra virgin olive oil
  • Salt , pepper and parsley
  • 4 rounds of sliced brown bread
  • 4 cos lettuce leaves
  • 4 lollo rosso lettuce leaves
  • 4 radishes
  • 2 ripe tomatoes
  • 50g Aragon black olives
  • 4 slices of Emmental cheese
  • Olive oil for frying

For the ketchup :

  • 12kg very ripe tomatoes
  • 30ml extra virgin olive oil
  • 20ml vinegar
  • 50g sugar
  • Salt and pepper
Preparation
  1. Remove the skin and any bones from the bonito filets and chop into very small cubs with a sharp knife .
  2. Very finely chop the spring onion  ,red and green pepper ,garlic and parcely.
  3. Mix the bonito with the chopped vegetables and herbs ,along with a little saltand pepper and 30ml of extra virgin olive oil .
  4. Shape them into four burgers and transfer to the fridge.
  5. Wash the lettuce leaves and slice the radish and tomatoes .
  6. Stone and chop the olives into even sized pieces.
  7. Liquidize all the ingredients for the ketchup in a termomix and cook for 10 minutes at 90 degrees.
  8. Cook the burgers on a griddle in a little oil until medium rare. Lay a slice of chess over each one and melt under the grill.
  9. Toast the bread and place one slice in the centre of each plate. Lay the lettuce, peppers, radish, tomatoes and olives on top, followed by the bonito burger. Finish off whit a dollop of homemade ketchup.
•Radix de Parés Baltà – D.O. Penedès •Gran Caus Rosat de Can Ràfols dels Caus – D.O. Penedès •Merlot de Castillo de Monjardin – D.O. Navarra

Additional information

People :

4

Preparation time :

40 min

Difficulty:

Media