Grilled fish fillet burger
Ingredients — makes 4 burgers
- 160 g whole egg mayonnaise
- 1 tablespoon finely chopped parsley
- 1 tablespoon finely chopped tarragon
- 1 tablespoon freshly snipped chives
- 1 gherkin, finely chopped
- 2 eschalots, diced
- splash of white wine vinegar
- 1 tablespoon oil
- 700 g rockling or any firm white fish fillets, about 1.5 cm thick and cut into four 12.5 cm squares
- 4 slices processed cheese
- 4 burger buns
Method
In a small bowl, combine the mayonnaise, parsley, tarragon, chives, gherkin and eschalot. Give it a small hit of white wine vinegar and stir to make a tartare sauce.
Bring a small saucepan of water to the boil and arrange a wire rack over the top. Alternatively, use a steamer insert.
Heat the oil in a chargrill pan, frying pan or on a barbecue hotplate. Grill the fish over a medium heat for 3–4 minutes on each side, or until lightly browned and cooked through. In the last 5–10 seconds of cooking, put a slice of cheese on top of each fillet.
Cut the burger buns in half and lay the bread halves on the wire rack or steamer and steam for about 30 seconds.
To serve, put 1 fillet of fish into each burger bun and top with a big spoonful of the tartare sauce.
Raph's cookbook, Hungry for That will be available on Cooked from September 1.