by smth good on April 11, 2011
I know it’s quite late to talk about New Year’s resolutions with Easter coming and the spring floating in the air. I know also that fish is the core of any gourmand’s resolutions (I am one of those focussing on fish this year at a statement level, at least). Don’t get me wrong. I like fish. A lot. But when I have to choose what to eat I keep drooling and thinking of a good chunk of meat. Beef, lamb, mutton, pork, farm chicken, goose, duck, you name it. Unless I have a full stomach I can not think of fish as entirely enough for a meal … Now, I know this is shocking , but believe me that I’ve tried. Several times. And after each fish-lunch, I found myself starving around 4 pm, unable to focus on anything except my coming dinner and the chunk of meat. So, fish = dinner, very light lunches (when I convince myself I’m dieting) and as main ingredient in more sturdy stuff. Like this fish burgers.
Utensils: food processor, grill, bowl
Serves 4; prep. time 45 minutes ( 2 hours refrigerating time)
600 grams fish fillets (cod, salmon, pike perch etc)
1 egg yolk
1 onion (or 2-3 green onions), diced
4 garlic cloves (peeled and finely chopped)
1-2 tbsp bread crumbs
1 tsp ground nutmeg
2 tbsp chopped dill or fresh parsley
1 tsp sweet paprika
salt & pepper
Peel the potatoes and cut them in large cubes. Put them in water with a pinch of salt and boil them (the same way as for mash potatoes). Until they are done, mash the fish fillets in a food processor or finely chop them using a knife.
In a large bowl, combine the potatoes (cooled and mashed) with fish, egg and the extra egg yolk, onion and garlic. Toss well and add the bread crumbs, paprika, nutmeg, salt and pepper to taste, until you get a well combined paste.
Form burgers with your hands slightly wet. Cover the fish burgers with foil and refrigerate for 2 hours.
Take the burgers out of the fridge and allow them to reach room temperature.
Grill them on both sides until well done. You can use an inside grill / teflon pan or an outside griddle / charcoal grill.