Fish Burger
Crumbed whiting burgers that bring a twist to your burger.
Ingredients
- 285 g pkt Whiting Mini Fillets with Plain Crumb
- 1 fennel bulb finely shaved
- 1/4 baby wombok finely shredded
- 2 celery sticks finely shaved
- 1/4 cup finely chopped mint
- 1 tbs dill sprigs
- 1/4 cup 60ml olive oil
- 2 tbs white wine vinegar
- 4 Brioche Hamburger Buns split, toasted
- Oven-baked French fries to serve
Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the fish on the lined tray. Bake, turning halfway through cooking, for 15 mins or until fish is golden and cooked through.
- Combine the fennel, wombok, celery, mint, dill, oil and vinegar in a large bowl. Season and toss to combine.
- Divide bun bases among serving plates. Spread with half the tartare sauce. Top with the fish and half the fennel mixture. Drizzle with the remaining tartare sauce and top with the bun tops. Serve with remaining fennel mixture and French fries.
Fish Burger
Crumbed whiting burgers that bring a twist to your burger.
Ingredients
- 285 g pkt Whiting Mini Fillets with Plain Crumb
- 1 fennel bulb finely shaved
- 1/4 baby wombok finely shredded
- 2 celery sticks finely shaved
- 1/4 cup finely chopped mint
- 1 tbs dill sprigs
- 1/4 cup 60ml olive oil
- 2 tbs white wine vinegar
- 4 Brioche Hamburger Buns split, toasted
- Oven-baked French fries to serve
Instructions
- Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the fish on the lined tray. Bake, turning halfway through cooking, for 15 mins or until fish is golden and cooked through.
- Combine the fennel, wombok, celery, mint, dill, oil and vinegar in a large bowl. Season and toss to combine.
- Divide bun bases among serving plates. Spread with half the tartare sauce. Top with the fish and half the fennel mixture. Drizzle with the remaining tartare sauce and top with the bun tops. Serve with remaining fennel mixture and French fries.