Fish burgers with remoulade sauce and mashed potatoes

Name: Fish burgers with remoulade sauce and mashed potatoes
Yield: 10 servings
Ingredients: 10 fish patties; 10 burger buns; 3 tomatoes, sliced; ½ cucumber, sliced; Lettuce; 3 dl crème fraîche; 2 dl mayonnaise; 2–3 tbsp curry powder; Juice of half a lemon; 3 tbsp mango chutney; Salt; 600 g curry mayonnaise; ½ dl pickled gherkins or mixed pickles; 3 tbsp capers; Salt & pepper; 2 kg potatoes; 5 dl milk; 2 tbsp butter; 4 ml (4 pinches) white pepper; Salt

10 servings

A fish patty in a burger bun with curry-scented remoulade sauce, vegetables and creamy mashed potatoes.

Method

Mix together the ingredients for the curry mayonnaise.
Blend the pickles with a hand blender and mix with the curry mayonnaise, add the capers and season with salt and pepper.
Boil the potatoes until soft and mash them with the milk, butter and white pepper.
Fry the fish patties for a couple of minutes on each side over medium heat. Then bake in the oven at 200 °C to a core temperature of about 70 °C (7 minutes if thawed, 17 minutes if frozen).
Spread remoulade sauce on the buns, top with vegetables and a fish patty, and serve with mashed potatoes.

Fish burgers with remoulade sauce and mashed potatoes

Method

More recipes

Asian rainbow trout crostini with wasabi mayonnaise

Rainbow trout fillet with sautéed vegetables, Swedish bulgur & coriander dressing

Suutari Bianco – pizza bianca with cold-smoked rainbow trout