For ➍ 600 g pollack (or white seasonal fish, skinned)
3 scallions
1/2 red chilli
a few sprigs of coriander
1/2 lime or lemon
1 egg
60 g breadcrumbs (or panko)
4 tbs flour
dash bland cooking oil (eg. canola or peanut oil)
salt
quinoa & fennel salad
yogurt vinaigrette
Cut the fish into bite-size pieces. Mash in the food processor.
Separate the egg and add the egg whites, along with a splash of lime or lemon juice. Grind everything fine into a chunky puree.
Spoon the ground fish in a mixing bowl.
Clean the scallions and cut them into thin rounds. Cut the red chilli in tiny pieces, chop the coriander leaves and mix everything with the fish, with a pinch of salt.
Sprinkle ground breadcrumbs (or coarser panko) in a bowl.
Rinse your hands clean and dusted with a little flour.
Knead servings of fish mixture into equal patties (150 g a piece). Roll in the breadcrumbs and press gently.
Heat a splash of oil in a frying pan over medium heat. Fry the fish burgers patiently. Give them time to yarn to the core, without burning the outside.
Pour the quinoa & fennel salad. Spoon some of the yogurt vinaigrette over the fruity green and serve the remaining sauce in a separate container.
Place the freshly fried fish burgers on top and garnish the dish with coriander. Serve immediately.
Separate the egg and add the egg whites, along with a splash of lime or lemon juice. Grind everything fine into a chunky puree.
Spoon the ground fish in a mixing bowl.
Clean the scallions and cut them into thin rounds. Cut the red chilli in tiny pieces, chop the coriander leaves and mix everything with the fish, with a pinch of salt.
Sprinkle ground breadcrumbs (or coarser panko) in a bowl.
Rinse your hands clean and dusted with a little flour.
Knead servings of fish mixture into equal patties (150 g a piece). Roll in the breadcrumbs and press gently.
Heat a splash of oil in a frying pan over medium heat. Fry the fish burgers patiently. Give them time to yarn to the core, without burning the outside.
Pour the quinoa & fennel salad. Spoon some of the yogurt vinaigrette over the fruity green and serve the remaining sauce in a separate container.
Place the freshly fried fish burgers on top and garnish the dish with coriander. Serve immediately.
