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Whiting and watercress burgers

You'll need

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.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2007

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