|haddock — MSC certified
|fish stock — or seafood stock
|fresh dill — chopped
|potatoes — optional, baked in the oven to serve with
|fish roe — MSC certified, red lumpfish roe
|dill — chopped
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.