Recipe
0 minshere
Recipe
Ingredients
Brioche 225mls milk, warm 12g dried yeast 60g white sugar 500g baking flour ½ teaspoon salt 150g salted butter, melted 6 egg yolks
Salsa Verde 3 cloves garlic ¼ cup capers ¼ cup gherkins Handful of watercress Small handful each of Italian parsley, basil and mint 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard ¼ cup olive oil | Slaw ½ cup green cabbage, finely sliced ½ cup snow peas, finely sliced ½ cup carrot, grated ¼ cup celery, finely sliced ½ cup red onion, finely chopped ½ teaspoon salt ½ teaspoon cracked black pepper 2 tablespoons garlic aioli
Citrus Aioli 2 tablespoons garlic aioli Juice of a lemon
Hoki Sealord crumbed Hoki fish bites (in the freezer department of your supermarket. Follow directions on packet) |
Seafood used
Cooking method
To make the brioche, combine milk, yeast and 1 tablespoon of sugar in a small bowl. Set aside in a warm place for 5 minutes or until frothy.
Combine flour, salt and remaining sugar in a large bowl and make a well in the centre. Pour yeast mixture, melted butter and egg yolks into the well and stir until just combined. Turn onto a lightly floured surface and knead for 5 minutes or until smooth.
Transfer to a large bowl and cover with plastic wrap. Set aside in a warm, draught free place for 1 hour or until dough doubles in size.
Pre-heat oven to 180ºC. Use your fist to knock back the dough and knead for 2-3 minutes or until smooth. Roll into 30gram balls and place onto a greased baking tray, allowing 4-5cm between each ball. Set aside in a warm, draught free place for 30 minutes to rise. Bake in a preheated oven for 10-12 minutes or until golden brown and cooked through.
To make the salsa verde, place all ingredients into a food processer and process until smooth. Correct seasoning.
To make the slaw, place all ingredients into a bowl and bind together. Correct seasoning.
To prepare the citrus aioli, combine garlic aioli and lemon juice in a bowl.
To assemble sliders, cut brioche buns in half and layer with salsa verde, slaw, fish bites and aioli. For easier eating, you can spike them with a cocktail skewer.
Photo and recipe courtesy of Deepwater Group
