- Serves4
- Cook time15 minute
- Prep time20 minute
Bite into crispy perfection with these crumbed whiting burgers that bring a seaside twist to your burger game.
Ingredients
- 285g pkt Coles Australian Whiting Mini Fillets with Plain Crumb
- 1 fennel bulb, finely shaved
- 1/4 baby wombok, finely shredded
- 2 celery sticks, finely shaved
- 1/4 cup finely chopped mint
- 1 tbs dill sprigs
- 1/4 cup (60ml) olive oil
- 2 tbs white wine vinegar
- 4 Coles Brioche Hamburger Buns, split, toasted
- Oven-baked French fries, to serve
Tartare sauce
- 1 cup (300g) mayonnaise
- 4 cornichons, finely chopped
- 2 tbs capers, drained, chopped
- 2 tsp Dijon mustard
- 2 tsp horseradish cream
- 2 tbs coarsely chopped dill
- 2 tbs finely chopped chives
- 1 tsp dried tarragon
- 1 tbs lemon juice
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the fish on the lined tray. Bake, turning halfway through cooking, for 15 mins or until fish is golden and cooked through.
Step 2
Meanwhile, to make the tartare sauce, combine the mayonnaise, cornichon, capers, mustard, horseradish cream, dill, chives, tarragon and lemon juice in a medium bowl. Season.
Step 3
Combine the fennel, wombok, celery, mint, dill, oil and vinegar in a large bowl. Season and toss to combine.
Step 4
Divide bun bases among serving plates. Spread with half the tartare sauce. Top with the fish and half the fennel mixture. Drizzle with the remaining tartare sauce and top with the bun tops. Serve with remaining fennel mixture and French fries.
Recipe tip
Use it up: You’ll have plenty of baby wombok left to use in other recipes. Try this super-quick noodle salad and add your favourite protein to make it a main dish.
Crumbed whiting burgers
- Serves4
- Cook time15 minute
- Prep time20 minute
Ingredients
- 285g pkt Coles Australian Whiting Mini Fillets with Plain Crumb
- 1 fennel bulb, finely shaved
- 1/4 baby wombok, finely shredded
- 2 celery sticks, finely shaved
- 1/4 cup finely chopped mint
- 1 tbs dill sprigs
- 1/4 cup (60ml) olive oil
- 2 tbs white wine vinegar
- 4 Coles Brioche Hamburger Buns, split, toasted
- Oven-baked French fries, to serve
Tartare sauce
- 1 cup (300g) mayonnaise
- 4 cornichons, finely chopped
- 2 tbs capers, drained, chopped
- 2 tsp Dijon mustard
- 2 tsp horseradish cream
- 2 tbs coarsely chopped dill
- 2 tbs finely chopped chives
- 1 tsp dried tarragon
- 1 tbs lemon juice
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange the fish on the lined tray. Bake, turning halfway through cooking, for 15 mins or until fish is golden and cooked through.
Step 2
Meanwhile, to make the tartare sauce, combine the mayonnaise, cornichon, capers, mustard, horseradish cream, dill, chives, tarragon and lemon juice in a medium bowl. Season.
Step 3
Combine the fennel, wombok, celery, mint, dill, oil and vinegar in a large bowl. Season and toss to combine.
Step 4
Divide bun bases among serving plates. Spread with half the tartare sauce. Top with the fish and half the fennel mixture. Drizzle with the remaining tartare sauce and top with the bun tops. Serve with remaining fennel mixture and French fries.