Hake Burgers With Iceberg Lettuce, Tartare Sauce And Skin Potatoes

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Hake Burgers With Iceberg Lettuce, Tartare Sauce And Skin Potatoes

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30-60 min
Intermediate
  1. For the tartare sauce
    We finely chop the pickled cucumber and capers. In a bowl, we toss in the mix along with the lime juice and zest, mayonnaise, chive, parsley and pepper and stir until combined.
  2. For the hake
    We coat the hake fillet rolls in flour, egg and breadcrumbs and fry in a pan with sunflower oil at 180 °C until golden brown.
  3. For the skin potatoes
    We cut the potatoes in wedges and boil them in salted water for 8 minutes. We strain them and then fry them in sunflower oil until golden brown. We drain on absorbent paper towels and sprinkle with salt and pepper, oregano and paprika.
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Recipe for 4 people

Ingredients:

  • 1 pack Pescanova hake fillet roll
  • 6 burger buns
  • ½ iceberg lettuce
  • 1 tomato, sliced
  • 4 potatoes, cut in 4 quarters
  • 30g pickled cucumber
  • 30g capers
  • 140g mayonnaise
  • zest and juice of 1 lime
  • 2 tbsp chive, finely chopped
  • 2 tbsp parsley, finely chopped
  • Salt,pepper,oregano,sweet paprika
  • Sunflower oil, for frying
  • 3 eggs
  • 100g all-purpose flour
  • 200g breadcrumbs