Pollack fish burger with cajun mayo, cucumber and pickled red onions
An exciting twist to a classical burger with pollack loin steak. A beautiful pollack loin steak sitting on a dollop of flavoursome mayonnaise, topped with pickled onion and cucumber ribbons in a toasted brioche bun.
What you’ll need
- 1 large pollack loin steak cut in half
- 1 tbsp cajun spice mix
- 2 brioche burger buns
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 2 tbsp mayonnaise
- juice of half a lemon
- 1/2 cucumber
- 1/2 red onion
- White wine vinegar
- oil for frying
Finely slice the onion into thin rounds and place in a jar, pour in enough white wine vinegar to cover.
Rub the fish in the smoked paprika, cayenne pepper and a drizzle of olive oil and set aside
Make the mayonnaise by combining the mayo with the cajun spice mix and lemon juice, stir well.
Using a speed peeler peel the cucumber into long flat ribbons.
Heat a non stick pan until hot before cooking the fish for 2-3 minutes on each side.
Whilst the fish cooks toast the brioche buns
Spread a little mayo on the bottom half of each bun. Top with the fish, the cucumber and pickled red onion. Finish with the top of the bun and serve immediately