{"id":1126,"date":"2022-07-21T15:45:57","date_gmt":"2022-07-21T15:45:57","guid":{"rendered":"https:\/\/prisedujour.com\/?p=1126"},"modified":"2022-07-21T15:53:51","modified_gmt":"2022-07-21T15:53:51","slug":"the-best-poor-man-lobster-roll-burbot","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2022\/07\/21\/the-best-poor-man-lobster-roll-burbot\/","title":{"rendered":"La meilleure gu\u00e9dille de Lotte"},"content":{"rendered":"\n

Burbot is definetly one of my favorite fish! Great taste, great texture, very similar to lobster. Try your latest catch in a Poor-Man Lobster Roll!<\/p>\n\n\n

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The Best Poor-Man Lobster Roll (Burbot!)<\/h2>Course: Main<\/mark><\/span>Cuisine: American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

2<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

10<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

20<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    2 L of water<\/span><\/p><\/li>

  • <\/span>

    2 tsp of salt<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of sugar<\/span><\/p><\/li>

  • <\/span>

    1 lb of burbot fillets, cut into 1 cm (1\/2”) pieces <\/span><\/p><\/li>

  • <\/span>

    100 to 200 g of shrimp, shelled and deveined, cut in 0.5 cm (1\/4”) pieces<\/span><\/p><\/li>

  • <\/span>

    4 hot dog buns (I prefer brioche buns)<\/em><\/span><\/p><\/li>

  • <\/span>

    2 tbsp of butter<\/span><\/p><\/li>

  • Dressing<\/strong><\/li>
  • <\/span>

    1 green onions, thinly sliced<\/span><\/p><\/li>

  • <\/span>

    3 tbsp of mayonnaise<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of lemon juice<\/span><\/p><\/li>

  • <\/span>

    1\/2 celery stick, cut in small cubes (or 1\/2 libanese cucumber)<\/em><\/span><\/p><\/li>

  • <\/span>

    Pinch of cayenne powder (optional)<\/em><\/span><\/p><\/li>

  • <\/span>

    1 tsp of capers or anchovies, minced (optional)<\/em><\/span><\/p><\/li>

  • <\/span>

    salt and pepper to taste<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • In a sauce pan, mix together the water, the salt and sugar. Bring to a boil. Add the burbot and shrimps. Cook for 5 minutes, drain the water and let cool for 5 minutes. (optionally, after boiling the fish, cook it in a buttered skillet under medium heat to lightly brown, 3 minutes)<\/em><\/li>
    • In the meantime, spread butter on the two exterior sides of each hot dog buns. Grill them in a skillet under medium heat until golden brown, 1 minute per side.<\/li>
    • In a bowl, mix dressing ingredients. Then, incorporate the cooked burbot-shrimp mix and add salt and pepper to taste.<\/li>
    • To assemble, spread a few spoonfuls of the fish-mayonnaise mix in the hot dog buns. Optionally, sprinkle with paprika or old bay spices. Enjoy with a simple green salad or fries.<\/li><\/ul><\/div>
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      <\/div>SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t
      • The burbot can be replace with grocery bought lobster, as is traditionnal.<\/li>
      • The burbot can be replace with lobster mushrooms (cooked in a buttered pan instead of boiled) or harvested wild lobster.<\/li><\/ul>\n\t\t\t\t<\/div>