Ink-black halibut burgers

In Canada, fishing for halibut is a centuries-old tradition. Halibut is renowned for its firm, sweet flesh. It can be cooked fresh, but also dried or smoked. Served with bacon inside squid ink buns, it makes a burger that tastes as extraordinary as it looks.

Makes 8 burgers

For the buns:

Potato brioche dough (see here)

A few drops of squid ink paste

For the dressing:

1 French shallot

4 capers

1 quantity mayonnaise

Juice of ½ lemon

Also:

500 g (1 lb 2 oz) halibut or other firm white fish fillet

16 strips bacon

Salt

1 head lettuce

Prepare the potato brioche dough. Once it has proven, knead in a few drops of squid ink paste until the dough turns completely black. Divide the dough into 8 portions and shape each into a bun. Transfer the buns to a baking tray lined with baking paper, cover with a tea towel and leave to rise for 1 hour. Preheat the oven to 200°C (400°F) and bake the buns for about 15 minutes. Remove from the oven and cover with a clean, damp tea towel.

For the dressing, peel the shallot and chop very finely together with the capers. Combine with the mayonnaise and season with lemon juice.

Divide the halibut fillet into 8 even portions. Heat a frying pan over medium heat. Add the halibut and bacon strips and fry until the bacon has browned. Carefully turn the fillets once and season with salt.

Remove the fish and bacon from the pan. Split the buns and toast them in the pan, cut side down. Separate the lettuce leaves, wash and spin dry. Spread the bottom bun halves with the dressing and top with a few lettuce leaves. Add a piece of fish and two strips of bacon to each bun and top with the remaining bun halves.