All black is the first sandwich of the new edition of “Around the World in 15 Sandwiches, Part 7” and, as per tradition, it is a my invention.
Bun, gluten-free and lactose-free, with activated charcoal and black sesame seeds stuffed with cod fish burger and squid ink cooked in soy sauce, accompanied by kale chips and sweet Taggiasca olive compote.
Other creations of mine on the blog …
- Difficulty: Medium
- Cost: Medium
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10 sandwiches
- Cooking methods: Stove, Oven
- Cuisine: Contemporary
- Seasonality: All seasons
Ingredients for All black:
- 14.11 oz rice flour
- 0.04 oz gluten-free fresh yeast
- 1 egg
- 0.85 cups plant-based milk
- 0.42 oz activated charcoal
- to taste black sesame seeds
- to taste salt
- 1.1 lbs cod (boiled)
- to taste gluten-free breadcrumbs
- 1 packet squid ink
- to taste parsley
- 3 tablespoons soy sauce
- to taste kale
- to taste seed oil
- 1 jar sweet Taggiasca olive compote
- to taste salt
Steps
For the bun: mix the ingredients (excluding sesame) and the lukewarm milk little by little.
Cover the dough and let it rise for 5 hours.
Form balls, brush with egg and distribute the black sesame seeds.
Bake in the oven at 392°F for 10 minutes.
For the fishburger: mix the already boiled cod with squid ink, parsley, and breadcrumbs. Form burgers using a ring mold and cook in a pan with soy sauce for a few minutes.
For the kale chips: deep-fry the kale leaves in abundant oil.
Assemble the sandwich with a base of sweet Taggiasca olive compote, kale chips, and the fishburger.
FAQs
How to prepare olive compote?
If you can’t find sweet Taggiasca olive compote at the supermarket or online, you can prepare it by following this recipe.
