Fish burger with minty pea mayo and charred lettuce February 20, 2017
This recipe was published in the Australian Gourmet Travller – check it out here.
Taking our cue from the classic British combo of fish and chips with mushy peas, we’ve made a summer friendly minty pea mayo to team with trevally.
You’ll need
4 skinless fillets trevally (about 130gm each)
2baby cos hearts, halved
Olive oil, for drizzling
Finely grated rind of ½ lemon, plus 1 extra lemon, halved, to serve
4soft wholemeal buns, halved
Mint leaves, to serve
Minty pea mayo
300 gm frozen peas, defrosted
1 garlic clove, finely chopped
2spring onions, thinly sliced
Finely grated rind and juice of ½ lemon
100 gm mayonnaise
Method
- For minty pea mayo, pulse peas, garlic, spring onion and rind in a food processor until chopped, transfer to a bowl, stir in mayonnaise and season to taste. Just before serving, stir in lemon juice.
- Bring a barbecue to medium-high heat. Drizzle fish and cut sides of cos hearts with olive oil, scatter fish with lemon rind and season fish and lettuce to taste. Grill fish, turning once, until browned and cooked through (3-4 minutes each side) and rest briefly. Grill lettuce and lemon halves cut-side down until charred (1-2 minutes).
- Grill cut sides of buns, generously spread bases with minty pea mayo, and top with fish (break fish into large flakes if the fillets are thick), a lettuce heart and mint, season to taste, sandwich with tops and serve with charred lemon.
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