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| Fish Burgers with Gribiche Sauce |
Radishes, white not a classic ingredient in gribiche, give the sauce a mild peppery bite. The sauce is also lovely served with salmon and prawns
Makes 6
Fish Burgers with Gribiche Sauce ingredients
Sauce: 2 eggs, hardboiled and peeled. 1 teaspoon Dijon mustard. 1 clove garlic, crushed. 1/2 teaspoon dried tarragon. 1 teaspoon lemon juice. 2 tablespoons olive oil. 1 large radish, finely diced. 1/4 cup finely chopped cornichons or gherkins. 1 tablespoon capers, chopped. sea salt and freshly ground pepper
To assemble: 1/2 cup plain flour. 300 grams firm white fish fillets (I used gurnard). olive oil. lettuce leaves. 6 bread rolls
To assemble: 1/2 cup plain flour. 300 grams firm white fish fillets (I used gurnard). olive oil. lettuce leaves. 6 bread rolls
Fish Burgers with Gribiche Sauce recipe
Sauce: Halve the eggs and separate the yolks and whites. Put the egg yolks in a bowl with the mustard, garlic, tarragon, lemon juice and olive oil and mash to a paste. Season. Chop the egg whites and gently mix into the yolks with the radish, cornichons and capers
To assemble: Put the flour in a dish and season well. Cut the fish into 5 cm pieces and dust in the flour, shaking off the excess. Heat a little olive oil in a sauté pan and cook the fish until golden on both sides. Drain on kitchen towels. Split the bread rolls and fill with lettuce, fish and a good dollop of gribiche sauce. By then, the fish burgers with gribiche sauce is ready
To assemble: Put the flour in a dish and season well. Cut the fish into 5 cm pieces and dust in the flour, shaking off the excess. Heat a little olive oil in a sauté pan and cook the fish until golden on both sides. Drain on kitchen towels. Split the bread rolls and fill with lettuce, fish and a good dollop of gribiche sauce. By then, the fish burgers with gribiche sauce is ready
