Sunday, 6 April 2014

Pike and crayfish burgers

Having whipped up a batch of burger brioches I couldn't wait to start flipping some burgers. Seeing how much meat we go through (we're probably single-handedly responsible for the demise of the rainforests and such) we decided to go for fish instead, seeing how that's something we haven't really been having anywhere near as much as we should have... Inspiration for these came from pike and crayfish sliders we had at Streat Helsinki- festival.

In our version we had the crayfish separately in the dressing and not in the burger which makes for a messier feast. But hey, that's what it's supposed to be like! For mincing the fish I highly recommend you use food processor. I myself tried to use the meat mill I once accidentally bought as I nipped to the shop to get some buttermilk, but the only thing that got shredded were my nerves. I then shoved the fish into a blender and learnt that no matter what you see professionals do at the Chef of the Year competition, you do not want to stick utensils into the blender while the motor's running. Unless you want the mixture to turn funky green, chop the spring onions separately and fold into the mixture.

We sough inspiration from Asia as those flavours go so well with fish and cucumber. Spring has arrived at my heart and my kitchen!

You'll find the recipe for brioches here.

Makes 4 burger-size patties or 8 slider-sized ones

Pike burgers:

400 g pike or other white fish
1/2 dl chopped spring onions
1/2 dl coconut milk
1 egg
(1/4 dl coconut flakes)
1/2 small chilli
the zest of 1 lime
1 small garlic clove
1 tsp finely chopped ginger
salt, pepper

To serve: salad leaves, 1 red onion, cucumber, coriander leaves, lime wedges

Grind the fish in a food processor and then add rest of the ingredients, coconut milk last while you keep the motor running. The mixture is loose so if you want your firmer, add coconut flakes. Let rest on the cold for half an hour. Form into patties (ring molds are great help for this!) and fry in mixture of oil and butter until golden on both sides. The mixture will firm once in the pan -don't you worry!

Crayfish mayonnaise:

1 dl mayonnaise
1 dl crayfish tails, drained
1/2 small chilli
1 tsp finely chopped ginger
the zest and juice of 1/2 lime
1 generous tbsp finely chopped coriander leaves
salt, pepper

Combine the ingredients and let rest in the fridge for half an hour. Check the taste and season before serving.

Toast the buns, pile on the leaves and onions and the fish patties. Top with fresh coriander leaves and a dollop of crayfish mayonnaise.

Sure it's only a burger, but that didn't stop us from serving it on a silver platter.
You know, in case Hyacinth Bucket stops by. She didn't though.




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