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  • Fish and Langoustine Burger
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    By Andreas Viestad

    Fish and Langoustine Burger

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    Fish burgers are often difficult to get nice and firm, so I have used a combination of saithe, cod and cusk, and added a little corn flour to prevent the burgers from falling apart. In firm opposition to modesty I have also added some raw langoustine. You could also use crab or lobster meat – or, for an everyday version, make do with fish only.

    Serves 6

    PREPARATION:

    • 1Mix the saithe, cod, cusk, langoustines, dill, corn flour, salt and pepper together in a bowl. Make six burgers of the mixture.
    • 2Grill the burgers for 2 minutes on each side over high heat, and then 2-3 minutes on medium heat.
    • 3Serve the fish burger on a brioche or similar type of bread, with mayonnaise, cabbage, pickled onion, and ramsons.
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  • Fish burgers are often difficult to get nice and firm, so I have used a combination of saithe, cod and cusk, and added a little corn flour to prevent the burgers from falling apart. In firm opposition to modesty I have also added some raw langoustine. You could also use crab or lobster meat – or, for an everyday version, make do with fish only.

    Serves 6

    PREPARATION:

    • 1Mix the saithe, cod, cusk, langoustines, dill, corn flour, salt and pepper together in a bowl. Make six burgers of the mixture.
    • 2Grill the burgers for 2 minutes on each side over high heat, and then 2-3 minutes on medium heat.
    • 3Serve the fish burger on a brioche or similar type of bread, with mayonnaise, cabbage, pickled onion, and ramsons.
    Print Friendly
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