Whiting and watercress burgers

AT A GLANCE

  • Serves 4 people

  • 8 whiting fillets
  • 150 gm (1 cup) plain flour
  • 2 eggs, lightly beaten
  • 3 cups fresh breadcrumbs
  • For deep-frying: vegetable oil
  • 4 soft long rolls, halved
  • To serve: butter, softened
  • 1 bunch watercress, leaves picked
  •  
  • Gribiche sauce
  • 3 hard-boiled eggs, separated
  • 1 egg yolk
  • 2 tsp Dijon mustard
  • 1 tbsp white wine vinegar
  • 400 ml vegetable oil
  • 7 cornichons, finely chopped
  • 2 tbsp salted baby capers, rinsed
  • 2 tbsp each of finely chopped parsley, chervil and tarragon
01   Dust whiting in flour and shake to remove excess. Dip in egg, then coat in crumbs.
02   For gribiche sauce, process boiled and raw egg yolks in a food processor with mustard and vinegar until combined, then with motor running add oil in a thin steady stream until combined. Season to taste with sea salt and freshly ground white pepper. Finely chop eggwhite, add to sauce with remaining ingredients and stir to combine.
03   Heat oil in a large saucepan to 180C, fry whiting, for 4-5 minutes or until golden, then drain on an absorbent paper-lined plate.
04   Spread rolls with butter, top with watercress, 2 whiting fillets, gribiche sauce, sandwich and serve immediately.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND LYNSEY FRYERS

FEATURED IN

Jan 2007

Jan 2007

View Full Site