Herby Fish Burgers with Lemon & Chive Sauce |
Ingredients:
|
| 12 | ounces | potatoes (peeled) |
| 5 | tablespoons | milk |
| 12 | ounces | haddock or hoki fillets (skinned) |
| 1 | tablespoon | lemon juice |
| 1 | tablespoon | horseradish sauce (creamed) |
| 2 | tablespoons | parsley (freshly chopped) |
| 2 | tablespoons | flour (for dusting) |
| 2 | cups | breadcrumbs (fresh wholemeal) |
| 1 | pinch | salt and freshly ground black pepper |
| 1 | sprig | fresh flat leaf parsley, to garnish |
For the lemon and chive sauce |
| 1/2 | small | lemon (thinly pared rind and juice of) |
| 1/2 | cup | dry white wine |
| 2 | slices | fresh root ginger |
| 2 | teaspoons | cornflour |
| 2 | tablespoons | snipped fresh chives |
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Method: |
| Place the potatoes in a large saucepan of boiling water and boil them for 15 to 20 minutes. Drain and mash with milk and season to taste with sat and pepper. |
| Process the fish, together with the lemon juice and horseradish sauce, in a blender or food processor to a puree. Mix together with the potatoes and parsley. Preheat the grill. |
| With floured hands, shape the mixture into eight burgers and coat with the breadcrumbs. Chill in the fridge for 30 minutes. |
| To make the sauce, cut the lemon rind into julienne strips and put into a saucepan, together with the lemon juice, wine, ginger and seasoning. |
| Simmer, uncovered, for 6 minutes. Blend the cornflour with 1 tablespoon cold water. Add to the saucepan and simmer until clear. |
| Cook the burgers under a moderate grill for 5 minutes on each side, until they are browned. |
| Stir the chives into the sauce immediately before serving. Serve the sauce hot with the burgers, garnished with sprigs of flat leaf parsley and accompanied by mangetouts and a sliced tomato and onion salad. |
| Source: Best-Ever Burgers ISBN 1-84215-005-7 |
