Sea Trout Burgers
Fishboxer
Fish is the Dish from
Edinburgh
A simple twist on a kids' favourite.
Ingredients
Fishcakes
• 3 x 130g sea trout fillets (skinned)
• 150ml semi-skimmed milk
• 150ml hot fish stock
• 4 spring onions (thinly sliced)
• 350g mashed potato
• 1 tsp tartare sauce
• 1 egg (beaten)
• 50g fresh white breadcrumbs
• 4 tbsp semolina
• 4 tbsp vegetable oil
• Salt and pepper (to taste)
To Serve
• 8 tbsp mayonnaise
• 2 tbsp sweetcorn
• ½ red pepper (finely chopped)
• 8 burger buns (halved)
• 120g mixed salad leaves
• 2 tomatoes (sliced)
Method
- Place the trout in a frying pan with the milk, stock and spring onions and simmer for 5 minutes or until the fish is cooked.
- Lift the fish out of the pan and set it aside.
- Strain the stock through a sieve into a bowl, setting aside the spring onions (discard the liquid).
- Put the mashed potato in a bowl and stir in the tartare sauce, egg and breadcrumbs.
- Flake the trout and add to the potato mixture, together with the spring onions.
- Fold into the potato mixture and season with salt and pepper.
- Divide the fish mixture into eight and, using your hands, shape into burgers.
- Coat each burger in the semolina and pat them into shape.
- Arrange on a plate and put them in the fridge for 1 hour to firm them up.
- Heat the oil in a non-stick frying pan and fry the burgers in batches, for about 10 minutes, turning once.
- Place on kitchen paper once cooked, to drain off any excess oil.
- Mix the mayonnaise with the sweetcorn and red pepper.
- To serve, spread the bottom half of each bun with a little of the mayonnaise, top with a few salad leaves, a slice of tomato, the burgers and the remaining half of the bun.
