Until I was ten, I lived on a farm and then we moved to the city so we could get a better education. My parents started up a factory processing wet fish and crayfish so, as you can imagine, we ate a fair bit while growing up. Fish meals always evoke memories of working in the factory during the school holidays and later my University breaks. I loved it because I was working alongside adults and felt accepted. Somehow we all had a lot of fun and the cream lamingtons we had for morning tea are a favourite memory. If given the choice, I will still head for them over most other cakes.
Anyway, tonight I made fish burgers and they were good but I wish Adriano (my personal food shopper) had bought better rolls. I think ciabatta or Turkish bread would have done a better job.
- 2 hard boiled eggs
- 1 tsp dijon mustard
- 1 tsp garlic-infused oil
- ½ tsp dried taragon
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1 large radish - finely chopped
- ¼ cup finely chopped gherkins
- 1 tbsp capers, chopped
- Salt & pepper
- ½ cup white rice flour
- 300 grams firm white fish
- Lettuce leaves
- 6 gluten-free bread rolls
- Boil the eggs, cut in half and separate the yolks from the whites.
- Mash together the yolks, lemon juice, mustard, garlic and olive oil, tarragon.
- Add the chopped up capers, whites, gherkins and radishes.
- Cut up the fish into bite-sized pieces and coat in seasoned flour. Fry in olive oil until golden.
- Place the lettuce in the buns then the fish pieces and top with the sauce.
You had me at me at brisket. Wow. Double-wow.