“Choosing MSC certified fish is one of the easiest, yummiest ways to actively contribute to a more environmentally friendly world!”
(Sweden)
Prep time
50 mins
Cooking Time
10 mins
Serves
4
Ingredients
- 450g MSC certified haddock
You’ll also need… - 1 egg
- 3 tbsp chopped herb dill
- 1 tbsp salt
- 1-2 pinches of black pepper
- 4 hamburger buns
- 8 lettuce leaves
- 1 big tomato
- 600 grams optional: potatoes to bake in the oven
For the roe sauce - 200ml crème fraiche
- 2 tbsp mayonnaise
- 3 tbsp MSC certified red lumpfish roe
- 1 red onion
- 2-3 tbsp chopped dill
- 1 tbsp lemon juice
- 1 pinch salt
Pickled fennel - 1 pcs fennel
- 100 ml vinegar
- 200 ml powdered (caster) sugar
- 300 ml water
Method
- To make the pickled fennel: first mix together the vinegar, sugar and water to make the syrup. Heat and let it boil. Stir and let cool. Cut the fennel thinly using either a knife or mandolin. Place fennel in the syrup to pickle for at least 30 min
before serving.
- Roughly dice the haddock fillets and then in a blender, mix them to a batter with eggs and spices. Shape into 4 patties.
- Roe sauce: Mince or finely dice the red onion and dill. Mix all ingredients in a small bowl and add salt and pepper to taste.
- Cut potatoes in half. Top with rapeseed oil and salt. Then cook in oven at 200 degrees until they are golden brown.
- Pan fry your haddock patties in butter for 2-3 minutes on each side. Then start to build your burger firstly with a generous layer of roe sauce on one half of the bun
- Add the lettuce, tomato, haddock burger and fennel. Serve with potatoes if you wish and enjoy!
