Fish Burger

“Choosing MSC certified fish is one of the easiest, yummiest ways to actively contribute to a more environmentally friendly world!”

Chef Stina Algulin
(Sweden)

Prep time

50 mins

Cooking Time

10 mins

Serves

Ingredients

Method

Ingredients

450g MSC certified hake or haddock

You’ll also need…

1 egg
2 tbsp fish/seafood stock
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

Ingredients

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 fish 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 fish 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, fish patty and fennel. Serve with potatoes if you wish and enjoy!