Alaska Pollock Baby Bun Sliders by Sylva Senat

Serves 16 sliders
Prep Time 0 minutes
Cook Time 0 minutes

Recipe by Executive Chef Sylva Senat
Maison 208, Philadelphia

2 pounds or 16, 2 ounce portions of Alaska pollock

Rouille (mayo)
1 egg yolk
1 Tablespoon mustard
1 teaspoon tomato paste
1 teaspoon saffron
1 garlic clove, crushed
1 cup olive oil
salt and cayenne, to taste
lemon juice, to taste

16 brioche slider buns

16 tomato slices




Mix yolk with mustard, tomato paste, saffron, and garlic.  Whisk in oil to make a mayonnaise. Season with salt, cayenne, and lemon juice.

Baby Bun Sliders

Brush a large sheet tray with soft butter.  Bake the Alaska pollock portions in a 375' oven for 3-5 minutes.  Slice bun in half, lay out lettuce and tomato then place fish and top with large spoonful of the rouille.