One for the kids

by allthegearnoidea Sun Dec 23, 2007 3:16 am

Ingredients:
350g/ 12 oz trout fillets, skinned
150ml/ 1/4pt milk
1/4pt hot fish stock
4 spring onions, finely sliced
350g / 12oz cooked peeled potatoes
1tsp tartare sauce
50g / 2oz fresh white breadcrumbs
1 medium free-range egg, beaten
4tbsp semolina
Sea salt & ground white pepper
Vegetable oil for shallow frying
Makes 8 burgers

To Serve:

4tbsp salad cream
2tbsp sweet corn nib lets
1 red pepper, deseeded and finely diced
8 mini pitta breads
4 ripe tomatoes, sliced
Few lettuce leaves

Trout Burgers A tasty filling burger, packed with succulent trout and creamy mashed potatoes

Time to prepare: 20 minutes
Time to chill: 1 hour
Time to Cook: 20 minutes
Method:

1. Place the fish in a frying pan with the milk, stock and spring onions. Simmer for 5 minutes. Lift the fish out of the pan with a fish slice. Strain the stock through a sieve, reserving the spring onions. Flake the trout into a bowl and add the reserved spring onions.

2. Mash the potatoes roughly and stir in the tartare sauce, egg and breadcrumbs. Fold the fish in to the potato mixture and season well. Divide into eight rounds and shape into burgers, coat in the semolina. Leave them to chill for 1 hour.

3. In a bowl mix together the salad cream, sweet corn nib lets and red pepper. Spoon into bowls. Heat the oil in a deep-sided frying pan and shallow fry the burgers for 10 minutes, turning once. Toast the pitta breads until they puff up. Split open and arrange the salad leaves, and tomatoes on them and top with a fish burger.
COOK'S TIP
Chilling the burgers will help the mixture firm up before you need to cook them.
The burgers can be cooked on the barbecue by using wire cooking rack to help the burgers retain their shape.