Name: Haddock fish burger
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Family
Ingredients: 450 g haddock MSC certified; 1 egg; 2 tbsp fish stock or seafood stock; 3 tbsp fresh dill chopped; 1 tbsp salt; pinch black pepper; 4 hamburger buns; 8 lettuce leaves; 1 large tomato; potatoes optional, baked in the oven to serve with; 200 ml crème fraîche; 2 tbsp mayonnaise; 3 tbsp fish roe MSC certified, red lumpfish roe; 1 red onion; 2-3 tbsp dill chopped; 1 tbsp lemon juice; pinch salt; 1 fennel bulb; 100 ml vinegar; 200 ml caster sugar; 300 ml water

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Ingredients (21)

Burgers

450 g	haddock — MSC certified
1	egg
2 tbsp	fish stock — or seafood stock
3 tbsp	fresh dill — chopped
1 tbsp	salt
pinch	black pepper
4	hamburger buns
8	lettuce leaves
1	large tomato
	potatoes — optional, baked in the oven to serve with

Roe sauce

200 ml	crème fraîche
2 tbsp	mayonnaise
3 tbsp	fish roe — MSC certified, red lumpfish roe
1	red onion
2-3 tbsp	dill — chopped
1 tbsp	lemon juice
pinch	salt

Pickled fennel

1	fennel bulb
100 ml	vinegar
200 ml	caster sugar
300 ml	water

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Method:

First make the pickled fennel, by mixing the ingredients for the 1-2-3 syrup in a small pan. Heat and let it boil. Stir and let cool. Cut the fennel thinly using either a knife or mandolin. Place fennel in the syrup to pickle for at least 30 min before serving.

Roughly dice the haddock fillets and then in a blender, mix them to a batter with eggs and spices. Shape 4 patties.

Roe sauce: Mince or finely dice the red onion and dill. Mix all ingredients in a small bowl and add salt and pepper to taste.

Cut potatoes in half. Top with rapeseed oil and salt. Then cook in oven 200 degrees until they are golden brown.

Pan fry your haddock patties in butter for 2-3 minutes on each side. Then start to build your burger firstly with a generous layer of roe sauce on one half of the bun.

Then add the lettuce, tomato, haddock burger and fennel.

Serve (with your potatoes if you wish) and enjoy! You can make the pickled fennel, roe sauce and the haddock patties (store in the fridge) in advance.