Crispy Trout Burger, Watercress, Fish Burger sauce

Recipe by: https://britishtrout.co.uk/

Serves 2

Prep time : 20 mins

Cooking time : 10 minutes

Ingredients

For the “trout burger sauce”

• 1 tablespoon mayo
• 1 teaspoon fish sauce (squid brand is best, be very careful as it rather strong certainly no more than a teaspoon) – you could add a chopped anchovy or two if you don’t have any fish sauce
• 1 teaspoon chopped capers
• 1 teaspoon chopped gherkins
• 1 teaspoon chopped shallot
• 1 teaspoon chopped parsley
• 1 dessertspoon ketchup
• 2 teaspoons American mustard
• Dash of Worcestershire sauce
• 1 teaspoon of juice from the gherkin jar
• A good Pinch of smoked paprika

Mix all the sauce ingredients together, check the seasoning and set aside.

For the trout burgers

• 2 Trout fillet portions
• 2 burger baps
• 50g flour
• 1 egg, beaten
• 50g Panko breadcrumbs
• 2 tablespoons light frying oil (either a non-virgin olive or sunflower)
• A handful each of crisp fresh watercress

Method

• Prepare the trout fillets by dusting the top (the non-skin side) with flour, then dip the floured side in the beaten egg and then in the panko crumbs, pop them crumb side down on a plate and season the skin side with salt and pepper, then dip the skin side in a little flour.
• Place a warm plate close to hand.
• Heat a frying pan on a moderate heat until it is hot, but not smoking. Add the oil.
• Gently place the fish fillets, panko side down, in the pan and fry until the panko is crisp and brown (around 3 minutes), turn the heat down just a bit and gently turn them over so the floured skin is in contact with the pan, cook for around another 2 minutes, then remove them from the pan and place them Panko side up on the plate to rest for just a minute. At this point if you don’t like the skin, you can peel it off and discard it – if you are keeping the skin on (and I recommend you do as long as it has been scaled) place the trout on the plate panko side up – to help keep it super crispy.
• Lightly toast the buns
• Place a little sauce on the bottom of each bun, add the fish, then the watercress and drizzle over a little more of the fish burger sauce. Enjoy!