Haddock fish burger with pickled fennel

 

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

1.

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.

2.
Roughly dice the haddock fillets and then in a blender, mix them to a batter with eggs and spices. Shape into 4 patties.

3.
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.

4.
Cut potatoes in half. Top with rapeseed oil and salt. Then cook in oven at 200 degrees until they are golden brown.

5.
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

6.
Add the lettuce, tomato, haddock burger and fennel. Serve with potatoes if you wish and enjoy!