Classic Fish Burgers

Here is a delicious recipe from the new Fishy Fishy cookbook compiled by X-Factor host Dermot O’Leary and two friends who together run the Fishy Fishy brasserie in Poole.

“We’re often asked for our recipes by customers so we thought it would be good to share them, as well as our passion for fish in one book,“ says Dermot.

Classic Fish Burgers

Makes six

600g of line caught pollock (or any white fish) skinned and boned

1 large shallot

1 tblspn cornichons

1 tblspn of capers

2 tblspns chopped parsley

salt and pepper

flour for dusting

2 tablespoons of olive oil

6 ciabatta rolls

1 large tomatoes sliced

few lettuce leaves

mayonnaise

Dice the fish into 5cm cubes, place in a food processor and process into a rough puree.

Transfer the puree to a large mixing bowl. Put the shallot, cornichons, capers, parsley and seasoning in the food processor and puree until evenly blended. Tip out and mix with fish puree.

With floured hands, shape the mixture into 6 burgers. Chill in fridge for an hour to firm up.

Heat the olive oil in the pan over a medium heat and fry the fish burgers two at a time.

Cook for about five minutes on each side until nicely browned.

Take care not to over heat the pan or the fish burgers will burn. Once cooked through and crispy, set aside and cook the remaining burgers.

Serve in a ciabatta roll with a slice of tomato, a lettuce leaf and some mayonnaise.