Family friendly

Barramundi burgers with tartare sauce

Name: Barramundi burgers with tartare sauce
Yield: 4
Ingredients: 4 x 100g skinless barramundi fillets, pinboned; 1/3 cup (50g) plain flour; 1 egg, lightly beaten; 2/3 cup (50g) dry breadcrumbs; 1/3 cup (80ml) olive oil; 4 bread rolls, split; Watercress sprigs, sliced tomato and sliced avocado, to serve; 1 cup (300g) whole-egg mayonnaise; 2 tablespoons lemon juice, plus lemon wedges to serve; 2 tablespoons chopped cornichons (see note); 1 tablespoon chopped capers; 1 tablespoon chopped flat-leaf parsley; 1/2 teaspoon Dijon mustard

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by Valli Little

delicious. team

Oct 03, 2015

This elegant barramundi burger is topped with dollops of tartare sauce, avocado and watercress.

4 x 100g skinless barramundi fillets, pinboned
1/3 cup (50g) plain flour
1 egg, lightly beaten
2/3 cup (50g) dry breadcrumbs
1/3 cup (80ml) olive oil
4 bread rolls, split
Watercress sprigs, sliced tomato and sliced avocado, to serve

Tartare sauce

1 cup (300g) whole-egg mayonnaise
2 tablespoons lemon juice, plus lemon wedges to serve
2 tablespoons chopped cornichons (see note)
1 tablespoon chopped capers
1 tablespoon chopped flat-leaf parsley
1/2 teaspoon Dijon mustard

Method

1.

Season the fish fillets with salt and pepper. Coat in the flour, then dip in the egg and then into the breadcrumbs. Place on a plate and chill for at least 30 minutes.
2.

Heat the olive oil in a deep heavy-based frypan over medium heat. In 2 batches, add the fish and cook for 3-4 minutes each side until golden and cooked through. Drain on paper towel.
3.

Meanwhile, for tartare sauce, combine ingredients in a bowl and season to taste.
4.

Spread a little tartare onto bun bases, then top with watercress, tomato, avocado and fish. Dollop with a little more tartare and place bun lids on top. Serve with lemon.