FOOD TRENDS: GIVE DINNER A GOTHIC TWISTPosted 4 May 2017 by The Saucy Fish Co.
If you class yourself as an adventurous foodie, then this latest food trend is definitely for you, as charcoal coloured foods are proving all the rage this month. This should be comforting news to anyone who has a tendency to overcook (*cough* burn *cough*) in the kitchen.
So give your dinner a gothic twist and try our Charcoal Salmon Burger.
What you will need: (serves 2)
For the burger contents:
○ 1 packet of TSFC Salmon fillets with a Chilli, Lime and Ginger
○ Half a head of lettuce, shredded
○ 1 large tomato, sliced
For your charcoal burger buns:
○ 1 ½ tbsps. warm milk
○ 120g warm water
○ 115 grams of Bread flour
○ 115 grams of Wholemeal Flour
○ 1 tbsp. of yeast
○ 1 tbsp. of sugar
○ 1 large egg
○ 1 teaspoon Bamboo Charcoal Powder (we get ours from Amazon)
○ 1 tsp of black pepper
○ 4 tbsps. of butter, softened
Combine the warm water, warm milk, yeast and sugar in a mixing bowl. Mix everything together, until foamy then beat in your egg. Set aside.
In a second, larger mixing bowl combine the flour and bamboo charcoal, for colouring, adding a little salt and pepper. Next, add in your butter, rubbing the mixture through your fingers to make crumbs.
Add your milk/yeast mixture to your second mixing bowl and combine together with your hands to form a dough.
Place the dough onto a floured counter and knead, turning until smooth, then make a large ball with it. Put your dough into a bowl, then cover with a plastic wrap and let it rise. Leave for approximately 2 hours.
Divide the dough into 2 equal parts, at around 110g each and roll into 2 even balls, then cover again with plastic and let rise for another two hours.
Preheat the oven to 200°C and brush some melted butter on the buns, baking for 20 minutes the remove. Once the buns are removed, place in your salmon fillet, cooking for 20 minutes.
Put your Saucy chilli sauce in a mug of boiling water and heat for 1 minute. Cut your buns in half then place the salmon inside – with the sauce drizzled on top – finishing with the lettuce and tomato.