Grilled fish fillet burger

By: Raph Rashid
From: Hungry For That
Makes: 4
Photographer: Lauren Bamford

One of our staff members, Esther, took a holiday a couple of years back to go to a music festival overseas. I thought nothing of it, thinking she had gone to Glastonbury or Reading. About a month after she got back, I asked how Jay-Z had been at Glastonbury. She looked at me and said, ‘Dude, I went to Worldwide Festival in Sete!’ ‘Um, OK. Sete … um, where is that? Sounds French,’ I mumbled. I thought I might as well keep rolling with the ignorance. Esther started to hyperventilate slightly. ‘OMG, so picture a music festival spread out over a little fishing town in the southeast of France, where fishermen catch and then cook you every meal from their little bistros, where there are shows in different venues all across town and the music just doesn’t stop! Everyone is just chilled and on the same vibe.’ ‘Wow, sounds amazing!’ I said, then started thinking of what I would make if I had a burger stand there. I would make this.

Ingredients

Quantity	Ingredient
160g	whole egg mayonnaise
1 tablespoon	parsley, finely chopped
1 tablespoon	tarragon, finely chopped
1 tablespoon	chives, freshly snipped
1	gherkin, finely chopped
2	eschalots, diced
splash	white wine vinegar
1 tablespoon	oil
700g	rockling or any firm white fish fillets, about 1.5 cm thick and cut into four 12.5 cm squares
4 slices	processed cheese
4	burger buns

Method

In a small bowl, combine the mayonnaise, parsley, tarragon, chives, gherkin and eschalot. Give it a small hit of white wine vinegar and stir to make a tartare sauce.
Bring a small saucepan of water to the boil and arrange a wire rack over the top. Alternatively, use a steamer insert.
Heat the oil in a chargrill pan, frying pan or on a barbecue hotplate. Grill the fish over a medium heat for 3–4 minutes on each side, or until lightly browned and cooked through. In the last 5–10 seconds of cooking, put a slice of cheese on top of each fillet.
Cut the burger buns in half and lay the bread halves on the wire rack or steamer and steam for about 30 seconds.
To serve, put 1 fillet of fish into each burger bun and top with a big spoonful of the tartare sauce.