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Haddock burgers
Haddock burgers with stamnagathi weeds and piquant mayonnaise
Directions
- Defrost the haddock fillets following the instructions.
- Strain well to remove water.
- Pass the fish through the blender to be able to mould it into burgers later.
- Empty the ground fish in a large bowl, which will be used to empty and mix all ingredients.
- Beat 3 eggs.
- Add in the bowl the herbs (parsley and dill), the spring onion (or the leek), the seasonings, the beaten eggs, the quaker oats and the hard tack.
- Work the mixture with your hands.
- Finally pour two spoons of olive oil and the lemon zest and knead again.
- Fix taste with some salt and pepper.
- Shape into flat burgers and leave the burgers in the fridge for 30 minutes.
- Remove from fridge, baste with olive oil and grill them on both sides until the become golden brown.
- Serve warm with mayonnaise sauce and weeds (check relevant recipes)
Ingredients
- 750 grams of defrosted or fresh haddock
- 2 spring onions, finely cut (or 1 medium leek, finely cut)
- 3 eggs
- 1 tea cup of hard tack and quaker oats (half and half)
- Zest of one lemon
- 1 tea cup of dill, finely cut
- 1 tea cup of parsley, finely cut
- 1 tspn of ground coriander seeds
- Ground pepper
- Salt
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