Fish Burgers with Gribiche Sauce
Photography by Manja Wachsmuth.
Radishes, while not a classic ingredient in gribiche, give the sauce a mild peppery bite. The sauce is also lovely served with salmon and prawns.
INGREDIENTS
Sauce
2 eggs, hardboiled and peeled
1 teaspoon Dijon mustard
1 clove garlic, crushed
½ teaspoon dried tarragon
1 teaspoon lemon juice
2 tablespoons olive oil
1 large radish, finely diced
¼ cup finely chopped cornichons or gherkins
1 tablespoon capers, chopped
sea salt and freshly ground pepper
To assemble
½ cup plain flour
300 grams firm white fish fillets (I used gurnard)
olive oil
lettuce leaves
6 bread rolls
METHOD
Sauce: Halve the eggs and separate the yolks and whites. Put the egg yolks in a bowl with the mustard, garlic, tarragon, lemon juice and olive oil and mash to a paste. Season. Chop the egg whites and gently mix into the yolks with the radish, cornichons and capers.
To assemble: Put the flour in a dish and season well. Cut the fish into 5 cm pieces and dust in the flour, shaking off the excess. Heat a little olive oil in a sauté pan and cook the fish until golden on both sides. Drain on kitchen towels.
Split the bread rolls and fill with lettuce, fish and a good dollop of gribiche sauce. Makes 6
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.