FEATURE RECIPE
Whiting and watercress burgers

Whiting and watercress burgers

Serves 4



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


1 Dust whiting in flour and shake to remove excess. Dip in egg, then coat in crumbs.
2 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.
3 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.
4 Spread rolls with butter, top with watercress, 2 whiting fillets, gribiche sauce, sandwich and serve immediately.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Lynsey Fryers


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