Thursday, July 8, 2010

Fish burger with fish steak chopped by hand and soft onions

It's no secret that I'm a huge fan of fish of almost any sort so when I got the pick between a fish burger and some veggie dishes it was an easy pick... It was kind of weird eating fish like a burger but it really tasted good! I made a dressing for our burgers that just made it all come together and because we don't like chewing on onion pieces I just minced it in with the fish. Well I have a small confession to make as well... This recipe says that the fish steak is to be chopped by hand but I took out my food processor and minced the fish with all the other ingredients in that... It came out good but I cheated a little... I could do it so you can do it too...

For four people you'll need:

500 grams white boneless skinless fish fillet (e.g. codfish, haddock or pollack)
3 tablespoons chopped dill
1 tablespoon coarse mustard (I used recept mustard from Søstrene Grene)
1 egg
2 tablespoons bread crumbs
Salt and pepper

Soft onions:
3 large onions
1 tablespoon oil or butter
Salt and pepper

Fresh salad leaves
1 handful rocket
1 bundle watercress
4 large whole wheat buns
4 tablespoons mayonnaise
1 tablespoon coarse mustard

Chop the fish thoroughly with a sharp knife on a cutting board until it has the desired texture. Fold together the fish, dill, mustard, egg and bread crumbs in a bowl (add the onions here too if you don't like onions on the side) and then shape the mixture into 4 fish steaks. Fry the steaks in a skillet with a little butter and season with salt and pepper.

Peel the onions into thin slices and fry them in butter in a skillet over low to medium heat. Fry them for about 10 minutes so they go soft and become somewhat caramelized. Season with salt and pepper.

Rinse and fling the salad and the watercress free of water. Split the buns into halves and heat them up on the toaster. Stir together the mayo and mustard and spread it on the buns. Put the salad and fish steak on the bottom of the bun and top it of with watercress and onion and put the lid on.

Bon appetit...

Take a look at Carina's experiences with this dish - HERE 


Post a Comment

Related posts

You might also like: