Kattegat burger with fennel salad
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Kettle grill , 1 wood chunk of your choice , charcoal basket, wooden plank
Ingredients
• 450 g salmon fillet without skin, cut into 4 pieces
• 450 g cod fillet without skin
• 250 g shrimp
• 200 g chorizo, sliced
• 12 spears of green asparagus
• 3 tangerines
• 2 fennel bulbs, set the greens aside
• 300 g tartar sauce
• 4 brioche burger buns (here: with
colored with food coloring)
• Beetroot and mustard caviar (ready-made or homemade)
• Trout caviar
• Basil oil
• Olive oil for grilling
• Garlic powder
• Algae powder
• Seafood rub
• 1 knob of butter, liquid
• Salt
• Pepper
• some fresh Thai basil leaves
for serving
• 6 large caper apples, halved,
for serving
Additionally for the fennel salad:
• 100 g sweet and sour pickled cucumbers,
roughly chopped
• 100 g shallots, finely diced
• 4 tablespoons honey
• 2 tablespoons juice from a grilled tangerine
• 4 tbsp Thai basil leaves, torn into small pieces
• 60 g pickled capers, halved
• 1 tbsp beetroot mustard caviar (ready-made or homemade)
• 2 tbsp popped amaranth
• Basil oil
• Salt
• Pepper
For the tartar sauce:
• 250 g mayonnaise
• 50 g crème fraîche
• 100 g pickled cucumbers
• 50 g caper apples, finely chopped
• 1 tbsp sugar
• Tellicherry pepper
• Salt
For the seafood rub:
• 4 tbsp salt flakes
• 1 tsp mustard powder
• 1 tbsp fennel seeds, roasted and crushed
• 2 tsp algae powder
• 1 tbsp garlic granules
• 1 tbsp tarragon, shredded
• 1 tsp coconut blossom sugar
Accessories are available in the FIRE&FOOD shop!
preparation
➊ For the tartar sauce, combine all ingredients except the spices and season with salt, freshly ground Tellicherry pepper, and sugar. Mix the same ingredients for the seafood rub. Reserve a little of the tangerine juice for the cod.
➋ Set up the kettle grill with a charcoal basket. Place two fireproof bricks in the indirect grilling area for temperature stability. Place a wood chunk on the embers for a smoky flavor.
➌ Halve the fennel bulbs, brush with a little olive oil, and season with the seafood rub. Halve the mandarins and grill them indirectly with the fennel until the fennel has a tender bite and the mandarins are lightly caramelized on the surface. Then, squeeze one mandarin orange, collect the juice, and set aside. Brush the asparagus with a little melted butter, season with salt, and cook indirectly until it has a tender bite.
➍ For the fennel salad, cut the grilled fennel bulbs into thin strips, trim the tips of the green asparagus, and set aside for topping the buns. Thinly slice the remaining stalks. In a bowl, combine the mandarin orange juice and a little basil oil to make a salad dressing. Add the fennel, asparagus, and the remaining ingredients listed above, mix well, and season with salt and pepper.
➎ Lightly brush the shrimp with olive oil and grill briefly on both sides. Leave 2–3 shrimp unpeeled for each plate, peel the rest and set aside.
➏ Grill a wooden plank directly on one side until it begins to crack slightly and the essential oils begin to ooze from the surface of the grilled plank. Place the salmon pieces seasoned with seafood rub on this side and cook indirectly in the kettle grill at approximately 160°C until the internal temperature reaches 56°C. Lightly rub the cod with tangerine juice, season with salt, garlic powder, and seaweed powder, and grill over direct heat on both sides until the internal temperature reaches 56°C.
is reached – I use a small grill rack for easier handling. Always close the lid while grilling, only opening it to turn or check the temperature. Grill the chorizo slices until crispy.
➐ Split the brioche buns and briefly toast them cut-side down on the grill. Brush the bottom halves of the buns with tartar sauce. Pull the salmon and spread a generous layer on the buns. Top with the chorizo slices, then the asparagus tips, the peeled shrimp, some beetroot and mustard caviar, pieces of cod, a few Thai basil leaves, and a little juice from the grilled mandarin orange. Spread the tartar sauce and a few fennel tips on top. Finally, place the top half of the buns on top.
➑ Serve with the fennel salad, unpeeled shrimp, some trout caviar, and a grilled mandarin orange half. Garnish with a few drops of basil oil.
Recipe by Thomas Eriksson-Fröhlich
Thomas Eriksson tours under the name “Flaming Pig BBQ”-
Happy traveling all over Europe to share his knowledge of grilling and barbecue and to inspire people.
Recipe from FIRE&FOOD issue 02/2025
