Fish Burger with Salt and Vinegar Shoestring Potatoes

Name: Fish Burger with Salt and Vinegar Shoestring Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2 portions
Ingredients: 130 g sunflower oil; 250 g floury potatoes; 1 egg yolk; ½ tsp white wine vinegar; 10 g fresh dill; ½ tsp fine sea salt; ½ tsp ground black pepper; 500 g sunflower oil; malt vinegar; 2 medium eggs; 2 white fish fillets, skinless; 100 g anchovy breadcrumbs, homemade; 2 brioche burger buns

Pas d’évaluation

Prép. 45min

Total 45min

2 portions

Ingrédients

sunflower oil
130 g
floury potatoes (e.g. King Edward, Maris Piper), peeled, cut in pieces that fit through feeder
250 g
egg yolk from medium egg
1
white wine vinegar
½ tsp
fresh dill cut in pieces
10 g
fine sea salt plus extra to taste
½ tsp
ground black pepper
½ tsp
sunflower oil
500 g
malt vinegar to taste
medium eggs
2
white fish fillets, skinless (e.g. haddock, pollock, cod, approx. 200 g each)
2
processed cheese slices (optionnel)
2
anchovy breadcrumbs, homemade (see tip)
100 g
brioche burger buns
2
tomato ketchup (optionnel) for serving