Swordfish burger with artichoke escalivada and smoked paprika-sherry mayo

Name: Swordfish burger with artichoke escalivada and smoked paprika-sherry mayo
Cuisine: Mediterranean
Ingredients: 600 g skinless, boneless, good quality fresh swordfish fillet; 600 g skinless, boneless, good quality fresh swordfish fillet; 600 g skinless, boneless, good quality fresh swordfish fillet; 25 g ground almonds; juice and zest of ½ lemon; 1 garlic clove, crushed; 60 ml good quality mayonnaise; salt; pinch of white cayenne; vegetable oil for cooking; 25 g plain flour; 1 egg, lightly beaten; 50 g panko crumbs or fresh white breadcrumbs; 50 g panko crumbs or fresh white breadcrumbs; 50 g panko crumbs or fresh white breadcrumbs

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Swordfish is more identified with the Mediterranean than Britain, but it is becoming more widely available from good supermarkets or fresh fishmongers. Like tuna it is very nutritious and extremely lean. When cooking these burgers, do not let them get too hot or overcook them or they become dry.

Ingredients

600 g skinless, boneless, good quality fresh swordfish fillet
25 g

Fish course
Burger
Pescatarian

Method

Chop the swordfish finely, add the almonds, lemon juice and zest, and garlic. Add the mayonnaise and breadcrumbs to bind. Season with salt and white cayenne to taste. Shape the mix into 8 evenly sized patties.
Coat the burgers: pass the patties through the flour, then the egg and finally the panko crumbs. Chill for 30 minutes before cooking.
Heat a th