Origin of dish:
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Type of cooking:
Preparation time: 60 minutes
Cooking time: 15 minutes
Ingredients (for 6 burgers) :
600g line-caught pollock fillet (or any other white fish), skinned and bonedMethod: 1. Dice the fish into 5-cm cubes, place in a food processor and process to a rough purée. Transfer the purée to a large mixing bowl. Put the shallot, cornichons, capers, parsley and seasoning in the food processor and purée until evenly blended. Tip out and mix with the fish purée.
1 large shallot, peeled and sliced
1 tablespoon cornichons
1 tablespoon capers
2 tablespoons chopped parsley flour, for dusting
2 tablespoons olive oil
salt and freshly ground black pepper
6 ciabatta rolls, to serve
1 large tomato, sliced
few lettuce leaves
2. With floured hands, shape the mixture into 6 burgers. Chill in the fridge for 1 hour to firm up.
3. Heat the olive oil in a frying pan over medium heat and fry the fishburgers, two at a time. Cook for about 5 minutes on each side, or until nicely browned. Take care not to overheat the pan or the fishburgers will burn.
Once cooked through and crispy set aside and cook the remaining burgers. Serve in a ciabatta roll with a slice of tomato, a lettuce leaf and some mayonnaise.