Man does not live by meat alone. Try our Fish Burger!

What do we need?

500g of skinless Dolphin hake fillets

1 beaten egg

1 tablespoon breadcrumbs (optional)

A spoonful of chopped parsley

Sal Island

Black pepper

Extra virgin olive oil

3 lettuce leaves

3 hamburger buns

1 Avocado

For the tartar sauce

125 g mayonnaise

1 heaped teaspoon of sugar

1/2 tablespoon of apple cider vinegar

1 teaspoon of lemon juice

1 teaspoon Dijon mustard

1 shallot

6 pickles in vinegar

1 teaspoon dried dill

Sal Island

How do we do it?

We cut the hake into very small pieces with a knife. We season it with the chopped herbs, beaten egg, salt, and black pepper. Optionally, we can add breadcrumbs. We carefully form the burgers, each approximately 170g in size. We wrap them in cling film and refrigerate until they are cold enough to handle.

In a frying pan, brown the burgers on both sides, without pressing them too much, and be patient, so that they are cooked through but remain juicy.

For the tartar sauce, finely chop the pickles and shallots. Mix with the mayonnaise, lemon juice, mustard, sugar, and dried dill. Set aside.

Toast the bread and top it with a little tartar sauce, a lettuce leaf, and sliced avocado. Finish by adding the fish burger. You can drizzle with more tartar sauce or avocado on top for even more flavor.