Niçoise crab burger with fennel escabèche and sundried pepper rouille

Name: Niçoise crab burger with fennel escabèche and sundried pepper rouille
Ingredients: 400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut); 400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut); 400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut); 400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut); 400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut); salt and freshly ground black pepper; salt and freshly ground black pepper; 200 g freshly picked white crabmeat; 30 ml good quality mayonnaise; 2 tbsp freshly chopped flat-leaf parsley; ¼ tsp Dijon mustard; zest of ¼ lemon; 100 g fresh white breadcrumbs; vegetable or sunflower oil for cooking; vegetable or sunflower oil for cooking; 25 g unsalted butter

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

400 g skinless, boneless, firm white fish fillet (e.g. sole or halibut)
salt and freshl

Burger
Fish course
Pescatarian

Method

Place the white fish in a food processor with a little salt and whiz to a coarse pulp. Transfer to a bowl and incorporate the crabmeat, mayonnaise, parsley, mustard and lemon zest; mix well. Add the breadcrumbs, mix again and season to taste.
Divide the mix into 4 evenly sized burgers.
Heat a thin film of oil in a nonstick frying pan, add the burgers