Recipe: Classic Fish Burgers from The Fishy Fishy Cookbook & a Chance To Win a Copy

Did you know Dermot O’Leary owns a Seafood Brassiere in Brighton? No me either but he does with his two friends James Ginzler and Paul Shovlin. It’s called Fishy Fishy Brassiere

They share a passion for good food, but more importantly food that has been locally sourced and is in season. They work closely with suppliers to make sure the fish they serve is caught in the least wasteful way which can mean line-caught fish, pot-caught seafood or fish caught in gill nets with big holes in them so they only catch the larger fish and let the small ones through.

They only serve fish and seafood when it is in season – that's why there's no cod on the menu in the summer or lobster in the winter. All their passion and expertise is contained in this lovely new cookbook which has over 90 recipes, as well as fascinating fish facts and plenty of advice on how to prepare and cook fish.

I have a recipe from the book to share with you…

Classic Fish Burgers

Ingredients

600 g line-caught pollock fillet (or any other white fish), skinned and boned
1 large shallot, peeled and sliced
1 tablespoon cornichons
1 tablespoon capers
2 tablespoons chopped parsley flour, for dusting
2 tablespoons olive oil
salt and freshly ground black pepper
6 ciabatta rolls, to serve
1 large tomato, sliced
few lettuce leaves
mayonnaise

Makes 6

Homemade fish burgers are infinitely superior to the shop bought variety and are very quick and easy to make.

1.       Dice the fish into 5-cm cubes, place in a food processor and process to a rough purée. Transfer the purée to a large mixing bowl. Put the shallot, cornichons, capers, parsley and seasoning in the food processor and purée until evenly blended. Tip out and mix with the fish purée.

2.    With floured hands, shape the mixture into 6 burgers. Chill in the fridge for 1 hour to firm up.

3.     Heat the olive oil in a frying pan over medium heat and fry the fishburgers, two at a time. Cook for about 5 minutes on each side, or until nicely browned. Take care not to overheat the pan or the fishburgers will burn. Once cooked through and crispy set aside and cook the remaining burgers. Serve in a ciabatta roll with a slice of tomato, a lettuce leaf and some mayonnaise.

This recipe is taken from the Fishy Fishy Cookbook, published by New Holland Publishers
Price £16.99, ISBN 9781847738196

I have a copy of the book to giveaway to one lucky reader.

It’s really simple to enter, just fill in the form below with your contact details.

Closing date: 8th September

I will choose a winner at random.

Good Luck.

*One entry per household

*Open to residents of the UK only

*No cash alternative