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Cod Burgers with Homemade Ketchup
For the tomato ketchup, place a large pan over a medium heat and add a tbsp of oil
Once the oil is hot, add the onion and garlic and cook for 2 minutes, or until the onion is soft and translucent.
Wrap the peppercorns up in muslin cloth, tie up firmly with cooking string.
Add the tomatoes, thyme, cinnamon, sugar, peppercorn bundle and bay leaves to the pan.
Cook for 15 minutes, or until the tomatoes have broken down and their liquid has been released.
Continue to cook until the tomato liquid has reduced and the tomatoes start to catch. Then, add the vinegar, turn up the heat and boil for 5 minutes.
Transfer the contents of the pan to a blender, removing the cinnamon stick, bay leaves and peppercorn bundle.
Blend the tomatoes until smooth and then pass through a sieve.
Transfer to a container and allow to cool. The ketchup will keep in the fridge for 1 week or in the freezer for 1 month.
For the cod burgers, place a frying pan over a medium heat and add 2 tbsp of oil. Once hot, add the shallots and garlic and sweat for 2 minutes.
Remove the mixture from the pan and allow to cool.
Blend the cod in a food processor for 1 minute - you may have to do this in 2 batches.
Scrape the fish into a mixing bowl and add the shallot mixture, parsley, basil, eggs and breadcrumbs. Mix well and add seasoning.
At this stage it is good to fry off a little piece of the patty mix to use as a tester, then you can adjust the seasoning as you wish.
Divide the mixture into 100g balls and then mould into patties.
Lay the patties out on a tray and refrigerate until required. When you are ready to cook, preheat the oven to 200C/gas mark 6.
Place a frying pan over a medium heat and add 2 tbsp of olive oil. Once hot, fry the patties for 2 minutes on each side, or until golden all over. Transfer the patties to a baking tray and cook through in the oven for 3 minutes.
Whilst they are cooking, slice your rolls and add a drizzle of olive oil followed by a slice or 2 of tomato and some rocket. Remove the patties from the oven and arrange on top of the rocket.
With thanks to Nathan Outlaw and Great British Chefs
- Cod Burgers
1.5kg cod fillets, skinless and boneless, diced
1 pinch salt
4 shallots, peeled and finely chopped
8 garlic cloves, peeled and finely chopped
5 tbsp flat-leaf parsley, chopped
5 tbsp basil, chopped
10 burger buns
200g rocket, washed
3 beef tomatoes, sliced
120ml olive oil
1 pinch black pepper
1kg tomatoes, washed and chopped
1 red onion, peeled and chopped
2 garlic cloves, peeled and sliced
2 tsp thyme, chopped
150ml red wine vinegar
1/2 cinnamon stick
2 bay leaves
10 black peppercorns
50g caster sugar
1 tbsp olive oil
Publication Date: April 28, 2015.
From £4.15 per portionPER k/g: £16.60 TEXTURE: Flaky
From £5.38 per portionPER k/g: £21.50 TEXTURE: Flaky
From £3.38 per portionPER k/g: £13.52 TEXTURE: Flaky
From £4.63 per portionPER k/g: £18.50 TEXTURE: Flaky
From £4.50 per portionPER k/g: £18.00 TEXTURE: Flaky
From £4.04 per portionPER fish: £24.24 TEXTURE: Flaky