Fish Burgers with Gribiche Sauce

, from Issue #41. August, 2015
Photography by Manja Wachsmuth.
    Fish Burgers with Gribiche Sauce

    Radishes, while not a classic ingredient in gribiche, give the sauce a mild peppery bite. The sauce is also lovely served with salmon and prawns.

    INGREDIENTS

    Sauce
    2 eggs, hardboiled and peeled
    1 teaspoon Dijon mustard
    1 clove garlic, crushed
    ½ teaspoon dried tarragon
    1 teaspoon lemon juice
    2 tablespoons olive oil
    1 large radish, finely diced
    ¼ cup finely chopped cornichons or gherkins
    1 tablespoon capers, chopped
    sea salt and freshly ground pepper

    To assemble
    ½ cup plain flour
    300 grams firm white fish fillets (I used gurnard)
    olive oil
    lettuce leaves
    6 bread rolls

    METHOD

    Sauce: Halve the eggs and separate the yolks and whites. Put the egg yolks in a bowl with the mustard, garlic, tarragon, lemon juice and olive oil and mash to a paste. Season. Chop the egg whites and gently mix into the yolks with the radish, cornichons and capers.

    To assemble: Put the flour in a dish and season well. Cut the fish into 5 cm pieces and dust in the flour, shaking off the excess. Heat a little olive oil in a sauté pan and cook the fish until golden on both sides. Drain on kitchen towels.

    Split the bread rolls and fill with lettuce, fish and a good dollop of gribiche sauce. Makes 6

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