Halibut Burger with Anchovy Aioli

This is another Swedish dish and a good use for the excellent halibut coming onto the market. My Mr Clarke gets it line-caught from the Orkneys although just recently he has been getting some good fish from the Firth of Forth which is good news for Edinburghers. If you don’t like the Swedish version of aioli make it the ordinary way.


  • 750g/lb halibut fillet
  • salt and freshly ground pepper
  • 55g/2oz butter
  • 8 slices country bread

For Aioli

  • 3 small potatoes
  • 3 egg yolks
  • 175g/6fl oz olive oil
  • 1 clove of garlic, crushed
  • 5 anchovy fillets, chopped
  • tomato relish
  • 1 red onion


To make the aioli, boil and mash potatoes, cool and combine with egg yolks. Add a few drops of olive oil in a thin stream, whisking all the time until all the oil is mixed in. Mix the garlic and anchovies into the aioli.

Divide the fish into 4 pieces, season with salt and pepper and fry in the butter for about 1 minute each side. Grill the bread, smear with tomato relish. Put a piece of fish between each two pieces of bread and dab on some aioli, place a piece of red onion on top.