Fish and shrimp burger, an easy recipe for making the most of the food.
Total: 25 min Diners: 2
We are not very used in Spain to see fish burgers, but they are a very practical solution to take advantage of small quantities of seafood and fish and, especially, for the little ones to eat this food.
Do you have some sea bass and prawns in the freezer, but not enough to make a single dish with them? Well, we crush them, mix them and make this delicious and juicy fish and prawn burger that could also become perfect meatballs, bathed for example in a green sauce or a curry to everyone’s taste.
It is a healthy and light main dish, with few calories and lots of flavor, a fish recipe that is prepared in a few minutes and also allows us to make more quantity and freeze the burger already formed. I know that in Spain we talk about hamburger and we quickly throw to the meat, but this version is perfectly valid, being also a fantastic option of use.
It is true that fish burgers tend to stay drier because we do not leave them undercooked but if you have previously frozen sea bass and prawns there will be no risk of doing so. If we eat tuna and salmon tartare, why not a point less in these fishes?
We have to go breaking false myths. The only problem is the anisakis and freezing combat it. Of course, we can always buy deep-frozen prawns and sea bass from aquaculture (but from the pools that are in the middle of the ocean, which are the ones that have a lot of flavor and texture) and so we make sure that they do not have anisakis directly.
Normally, whenever we look for references on a fish burger what we find on the net are fried fish inside hamburger buns, but I like this option much more because it takes me more to enjoy the product as is and not fried. Besides, we don’t even need bread to accompany it. Yes a good Remoulade sauce, a version of tartar, to which in this case, in addition, I have added some chopped black olives that have given a fantastic point.
How to make a fish and shrimp burger
For the burgers
. Sea bass fillet, skinless and boneless, 230 g Prawns, 140 g Small purple onion, 1/4 u Fresh chopped parsley, 2 tsp Small garlic clove, 1 u Salt, 1 tsp Ground black pepper, 1/2 tsp Worcestershire sauce, 1 tsp Breadcrumbs, 1 tbsp Extra virgin olive oil, 1 tbsp
For the Remoulade sauce
Mahonnaise, 200 g Dijon mustard, 1 teaspoon Chopped capers, 1 teaspoon Chopped gherkins, 1 teaspoon Salt, c/s Chopped parsley, 2 teaspoons Chopped red onion, 1/4 pc Chopped black olives, 5 pc Lemon peel zest, 1/2 teaspoon
The first thing to do is to make sure that the sea bass has no skin or bones. If it has them, remove them: the skin with a knife and the bones with tweezers and a lot of patience. Peel the prawns and remove the head, keeping only the meat.
Crush the sea bass with the prawns and set aside. In the same blender, place the onion, garlic and parsley and blend well. Then mix by hand with the minced fish and prawns meat.
Season with salt, black pepper and Worcestershire sauce and also add the breadcrumbs. Mix well and shape the fish burger. With this amount you get two perfect units, I recommend you always grease your hands with olive oil before shaping the burgers to make it easier for you.
Prepare the Remoulade sauce, it has no more secret than to mix all the ingredients well chopped with the mayonnaise and seasonings.
Heat a non-stick frying pan over a high heat and brush the burgers lightly with oil. I always prefer to brush the product with oil rather than overdo it by putting grease on the griddle, so that it splatters less. Lower the heat to medium and cook the burgers first on one side, adding a little salt to the top, and then on the other. About two minutes on each side. You will be able to cover to condense the heat so that it gets more done inside.
Serve the burgers with the remoulade sauce and also with some lettuce or any light salad. If you want a full-on experience fries are always welcome.