Fish burger with dill mayonnaise
50 mins
50 mins
Ingredients
- 250 g Potatoes
- 250 g saithe fillet (or other white fish)
- 2 TABLESPOONS chopped mixed herbs (dill, parsley, chives, cress, pimpinella, etc.)
- 7-10 Tbsp Lemon juice
- 1/2 l Broth
- 2 Egg Yolk
- 100 ml Rape or sunflower oil
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp Vinegar
- 1 TEASPOON chopped dill
- 1 pinch Sugar
- 2 Hamburger buns
- 4 Tomatoes
- 7-10 Tbsp Iceberg lettuce
- 7-10 Tbsp Flour
- 1 egg, whisked for breading
- 7-10 Tbsp Breadcrumbs
Directions
- 1
Peel the potatoes, dice them finely and boil them until soft. Then drain the potatoes, let them steam a little and mash them.
- 2
Bring the stock to the boil with a dash of lemon juice, turn down the temperature, add the fish fillet and let it simmer at low to medium heat. Lift the cooked fish fillet out of the stock with a ladle, let it cool down a little and chop it with a fork.
- 3
Check for bones.
- 4
In a bowl, mix the mashed potatoes, the chopped fish and the mixed chopped herbs. Season with salt and pepper and season to taste with lemon juice and sugar.
- 5
Form 2 large meatballs from the mixture and press flat. First turn in the flour, then in the whisked egg and then in the breadcrumbs. Cover with cling film and let rest for about 15 minutes.
- 6
The ingredients for the mayo should all be at room temperature. Mix 2 egg yolks in a bowl with a whisk. Add the oil to the egg yolk, first drop by drop, then by jet, stirring constantly.
- 7
A solid mass (just like mayo) should be created. Then stir in the mustard and season to taste with salt, vinegar, lemon juice and sugar. Finally stir in the chopped dill.
- 8
Fry the fish cakes at medium heat for about 5 minutes on each side in some dripping fat.
- 9
Cut the hamburger rolls open, spread the lower half with the dill mayo, place lettuce leaves on top, place 1 sliced tomato on top. Put some more dill-mayo, then a fish cake, then another 1 sliced tomato, some mayo and then the top of the buns.
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