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Fish Burger with Horseradish Crust on Potato and Rocket Leaf Salad
Main Dishes
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QimiQ
Benefits
Bake stable
Binds with fluid - no separation of ingredients
Creamy indulgent taste with less fat
25
medium
Ingredients for 10 portions
For the fish burger
400 g
Fish fillet
2 tbsp
Garden herbs, fresh
1
Egg white(s)
Lemon peel
3 drops
Tabasco sauce
Salt
Olive oil,
to fry
For the horseradish crust
195 g
QimiQ Cream Base
105 g
Cream cheese
4 tbsp
Horseradish,
finely grated
1 tsp
Apple(s), sour,
grated
Salt
White pepper,
ground
1
Egg white(s)
2 tsp
Bread crumbs
For the potato salad
400 g
Waxy potatoes
1
Red onion(s),
finely diced
1 tbsp
Streaky smoked bacon,
cut into strips
100 g
Rocket salad
60 g
Apple vinegar
60 ml
Olive oil
60 ml
Fish stock
1 tsp
Mustard
Salt
Pepper
Method
1.
For the fish burger: cut the fish fillet into small pieces. Add the herbs, egg, lemon zest, tabasco and salt and mix well. Form into small burgers.
2.
Fry gently on both sides in a non-stick frying pan over medium heat until medium done.
3.
For the crust: whisk the cream cheese until smooth. Add the QimiQ Sauce Base, horseradish, apples, salt and pepper and mix well.
4.
Beat the egg white until stiff and fold into the mixture.
5.
Spread the mixture onto the hamburgers, sprinkle with the bread crumbs and gratinate under a hot grill.
6.
For the potato salad: cook the potatoes, peal and cut into 2-3 mm slices.
7.
Saute the bacon and onions.
8.
Heat the fish stock slightly (lukewarm). Add the onions, bacon and mustard and mix well.
9.
Stir in the vinegar and oil slowly and season with the salt and pepper. Add the potatoes and mix well.
10.
Clean the rocket leaf salad, add to the potato salad and mix well.
11.
Arrange the hamburgers on the potato salad and serve.