FISH SLIDERS WITH FRESH HERB PASTE

If you prefer to present them warm, the patties can also be warmed either in an oven or a microwave before your place them into small hot rolls, warmed in an oven beforehand. For the burgers presented at room temperature, you can add soft green salad leaves in the roll (young arugula/rocket leaves or cress or very finely sliced lettuce)

This  is a recipe from Small Fishy Bites, my new book. Release date Oct 1, 2013

During my most recent trip to Italy I was amazed to see how many hip bars specialise inmaking burgers. They are considered a fashionable snack to accompany wine or beer.
Burgers, like pizza are now universal and have been miniaturised and these mini burgers are
known as sliders.
Sliders are perfect food for when you’re entertaining—they are the perfect size to hold and so easy to slide into your mouth.

6 small rolls suitable for miniburgers
170 oz/500 g fish, salmon or a mixture, see above
1 tablespoon fresh parsley, finely chopped
1 clove garlic, minced
salt and pepper to taste
1 small egg
1/2 cup fresh bread breadcrumbs
extra virgin olive oil for frying

Herb paste

1 cup finely chopped fresh herbszest of 1 lemon or the skin of
1 preserved lemon, finely chopped
1/2 cup lemon juice, freshly squeezed
1/2 cup extra virgin olive oil
3–4 cloves garlic, crushed
salt and freshly ground black
pepper, to taste

Cut the fish into chunks and mince using a meat grinder or food processor—I do not like the mixture to be too fine. Combine all of the ingredients except the oil—the mixture should be quite firm and hold its shape. You may need a few more breadcrumbs, depending on the type of fish you use.

Shape into 6 balls and flatten them slightly. Fry them in hot oil and drain them on some kitchen paper. Stuff the patties into rolls and place a dollop of herb paste into them before serving. Hold the rolls together with a toothpick or a small metal skewer.

Herb paste

A simple paste can be made with any of the following fresh herbs: coriander, basil, mint, tarragon or chervil. My preferred method is to chop the herbs finely and mix all of the ingredients by hand. Rather than using olive oil, you can use egg mayonnaise.

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