Ingredients:

• 2 shallots
• 2 cloves of garlic
• 1 fresh green chili
• olive oil
• 200 gram cod fillet, skinned and pin-boned, from sustainable sources
• 100 gram fresh white and brown crabmeat, from sustainable sources
• 100 gram raw king prawns, from sustainable sources
• 2 baby gem lettuces
• 4 burger buns
• pickled onions

Wasabi Mayonnaise:

• 2 free-range egg yolks
• 1 lemon
• 300 ml sunflower oil
• 50 gram fresh English wasabi or wasabi paste
• 1 small handful of rocket or other peppery leaf

Method: (16 Steps)

• Peel and finely chop the shallots and garlic. Deseed and finely chop the chili.
• Heat 2 tablespoons of oil in a frying pan over a medium-low heat, then add the shallots, garlic and chili. Cook for 3 minutes, or until softened but not colored. Set aside on a plate to cool.
• Roughly chop and place the cod into a blender, then pulse for 20 to 30 seconds; it should still have some texture.
• Scoop it into a bowl, add the crabmeat and stir to combine.
• Peel and devein the prawns, roughly chop, then add to the bowl with the cooled shallot mixture. Season and mix well.
• Divide the mixture into four equal portions and use your hands to mould them into patties. Put them on a plate in the fridge for 45 minutes.
• Get your barbecue going to a high heat, then make the mayo.
• Put the egg yolks and 2 tablespoons of lemon juice into a bowl and whisk to combine.
• Keep whisking while you add the sunflower oil – slowly add it in drips to begin with, then gradually pour it in a steady stream until it’s all incorporated and the mayo is thick.
• Finely grate or stir in the wasabi until combined, and season with a pinch of sea salt. Finely chop and stir in the rocket (if using). Set aside in the fridge until needed.
• When you’re ready to cook, trim and thread the lettuces onto a large barbecue skewer.
• Brush the seafood patties with a little oil and place them on the barbecue for 3 minutes.
• Turn and cook for a further 3 minutes, adding the lettuce skewer at the same time. Char them for about 1½ minutes on each side.
• Halve and pop the burger buns on to toast for 10 to 20 seconds, until bar–marked.
• To assemble your burger, place a couple of the baby gem leaves on the bottom half of each burger bun with some pickled onions, then top with the patties.
• Add a generous dollop of the wasabi mayonnaise, sandwich everything together with the bun tops and serve.