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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

Method

  • 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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