Recipe by Alpesh Dias & Sunil Kumar Puzhakkaldam Kulapura of Shangri La Barr Al Jissah Resort and Spa Oman – Joint National Winner Dilmah Real High Tea Challenge 2014 UAE
50 g fish (Hummur)
1 egg white
3 g salt
1 g pepper
120 g lobster cubes
15 ml lobster bisque
20g bread crumbs
0.5 g thyme
100 g tomato concassé
20 g chopped onion
2 leaves basil
5 ml lemon juice
10 g dill leaves
Salt, a pinch
2 ml lemon juice
250 g flour
7.5 g yeast
3.75g bread improver
35 g egg, beaten
12.5 g seaweed
87 g water
5g sesame seeds
Blend the cream, fish cubes, seasoning, and egg white in a robot coupe blender to a fish base.
Fold in the lobster cubes, brandy, thyme & bread crumbs to form a burger mixture.
Shape into patties & grill on both sides until golden brown and finish in a pre heated oven for 3 minutes.
Blanch the tomatoes, peel off the skin and chop into small cubes after deseeding.
Sweat the onions in olive oil and add the tomatoes.
Cook with sugar and water until a marmalade.
Drop in few basil leaves & finish with lemon juice.
Blend a few dill leaves to form a paste and mix in with the mayonnaise.
Balance the taste with lemon juice and salt.
Mix in all the ingredients except the sea weed into a smooth dough and finally add the sea weed for the final mix.
Roll into 18 g balls and let it prove for an hour. Sprinkle some sesame seeds.
Cook in a pre-heated oven at 210 degrees C for 8 – 10 min until it turns the desired colour on top.