Bouillabaisse Burgers (With Saffron Mayonnaise & Garlic Crostini


For Marinated Fennel, Tomatoes & Sweet Onions:

(1) 3 tablespoons fresh lemon juice, if desired, strained

(2) 3/4 teaspoon finely chopped fresh thyme leaves, or 1/4 teaspoon dried

(3) 3 tablespoons garlic flavored olive oil

(4) 1/4 teaspoon kosher salt, or to taste

(5) 1/8 teaspoon freshly ground black pepper, or to taste

(6) 3/4 cup trimmed, cored fennel bulb, very thinly sliced

(7) 12 thin slices firm vine-ripened medium red tomatoes

(8) 6 large slices peeled sweet onion, cut into 1/4-inch-thick slices

For Saffron Mayonnaise:

(9) 1/4 teaspoon saffron threads

1 tablespoon fresh lemmon juice, if desired, strained

(10) 3/4 cup good-quality mayonnaise

Kosher salt to taste

Freshly ground black pepper to taste

For Bouillabaisse Patties:

(11) 1&3/4 pounds skinless, boneless, red snapper fillets (or any other firm-textured white lean fish) coarsely ground in food processor or chopped into approximately 1/4-inch pieces by hand

(12) 3/4 pound peeled, deveined, large raw shrimp, cut into approximately 1/4-inch pieces

(13) 5 egg whites

1&1/4 teaspoons fresh minced thyme leaves, or 1/2+1/8 teaspoon dried

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

(14) 1&1/4 cups panko (Japanese bread flakes)

(15) 2 tablespoons garlic flavored olive oil for brushing over bouillabaisse patties

Additional Ingredients:

Garlic flavored olive oil for
brushing on the grill rack, plus about
1/4 cup for brushing the bread slices

(16) 12 slices French bread, approximately 1/2 to 3/4-inches thick



Prepare marinade for fennel,

tomatoes and sweet onions. Whisk lemon

juice and thyme together in a small

glass measuring cup; gradually whisk in

oil. Season with salt and pepepr

to taste. Place sliced fennel in bottom

of 13x9x2-inch glass baking dish; toss

together with enough marinade to coat.

Push the fennel to one side of the dish.

Arrange tomato slices on the other side

of the dish; pour half the remaining

marinade over the tomato slices,

brushing as necessary to coat. Place

whole onion slices over the tomatoes;

drizzle remaining marinade over all.

Cover with plastic wrap and set aside.

In a small bowl, soak saffron

threads in the lemon juice for 20 to 60

minutes. Combine mayonnaise, saffron

liquid and salt and pepper to taste in a

blender until smooth. Cover with plastic

wrap, and chill until needed.

For patties, spread fish and shrimp

evenly over bottom of a 13x9x2-inch

glass baking dish. Gently mix in egg

whites, thyme, salt and pepper to taste.

Wearing kitchen gloves, or using a fork,

mix together well. Mix in bread crumbs

(panko) to this mixture to bind

ingredients together. Form into 6 equal

portions; shape into patties to fit the

bread. Brush both sides of each patty

with garlic flavored olive oil. Cover

and chill until needed, at least 30


Preheat a gas grill to medium-high.

When the grill is ready, brush the grill

rack with the garlic flavored olive oil.

Place whole slices of marinated onions

on grill rack; cook until crisp tender,

about 3 minutes each side, or to desired

doneness. Using a large spatula, remove

onions; wrap in a large piece of

aluminum foil to keep warm.

Brush flavored olive oil over both

sides of each bread slice. Place bread

on the outer edges of the grill rack to

toast lightly, turning once, about 2

minutes each side; remove and set aside.

Place the patties on middle of

grill rack; cover, and cook about 2

minutes each side, until patties turn

opaque and just cooked through; do not


To assemble the burgers, spread

saffron mayonnaise (to taste) evenly

over one side of each toast. Layer

mayonnaise coated side of 6 toasts with

a bouillabaisse burger, 2 drained tomato

slices, and about 2 tablespoons drained

sliced fennel. Separate each onion

slice into rings; arrange evenly over

burgers. Top each with remaining toasts,

mayonnaise coated side down.

Makes 6 burgers.