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Fish burgers with Le Chant du Coq

4 portions


  • 4 x 155 g (5½ oz.) portions of white fish fillet (tilapia, mahi-mahi, cod)
  • 15 ml (1 tbsp.) salted butter, melted
  • 4 hamburger buns
  • 4 lettuce leaves
  • 8 thin tomato slices
  • 120 g (4 oz) of Le Chant du Coq cheese, sliced or crumbled
  • Green sauce
  • 30 ml (2 tbsp.) capers, chopped
  • 30 ml (2 tbsp.) sweet pickles, chopped
  • 30 ml (2 tbsp.) fresh parsley, chopped
  • 1 green onion, finely chopped
  • 5 ml (1 tsp.) lime zest
  • 5 ml (1 tsp.) lime juice
  • 10 ml (2 tsp.) olive oil
  • Salt and freshly ground pepper, to taste


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  • In a bowl, mix all the ingredients for the green sauce and let stand at room temperature while preparing the burger.
  • Preheat the grill to medium-high heat.
  • Brush the fillets with melted butter. Season with salt and pepper. Cook on the grill for 3 to 4 minutes on each side or depending on fillet thickness and desired doneness.
  • Warm the buns on the grill and top each with green sauce, a lettuce leaf, 2 tomato slices, a grilled fish fillet and cheese. Assemble the burgers and enjoy.



  • Cooked fish will keep in the refrigerator for 3 to 4 days. Green sauce will keep in the refrigerator for 5 to 7 days.


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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