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Trout Burgers Submitted By: Brit
Date/Time : December-10-2005, 12:32:00

   

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.

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

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. Shape into burgers using BurgerMate, 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.

 
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