Fish Burger

AUTHOR
Kelley Price
DIFFICULTY
easy
RATING
4 5
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 1 Cucumber
  • 1/2 bunch Dill
  • 3 TABLESPOONS White wine vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp white pepper
  • 1 pinch Sugar
  • 3 TABLESPOONS Oil
  • 1/4 Lettuce (e.g. frissée)
  • 4 frozen fish bloxx (à approx. 70 g)
  • 4 (250 g) American Hot Dog Bun
  • 1/4 collar Parsley
  • 100 g Remoulade (from the glass)
  • 25 g Roasted onions

Directions

  1. 1

    Wash the cucumber and slice very finely. Wash the dill, dab dry and chop finely. Mix vinegar, salt, pepper, sugar and dill. Fold in 1 tablespoon of oil. Mix vinaigrette and cucumber and leave to stand. Wash the salad, pluck into bite-sized pieces and drain well in a sieve.

  2. 2

    Heat 2 tablespoons of oil in a small frying pan, add fish bloxx and fry over medium heat, turning several times for 13-15 minutes. In the meantime, cut the buns about 3/4. Wash parsley, dab dry and chop finely. Fill cut rolls with lettuce leaves, cucumber salad, tartar sauce and one fish bloxx each. Serve sprinkled with parsley and fried onions

Nutrition Facts

KCAL
450 kcal
CARBS
51 g
FATS
22 g
PROTEINS
13 g