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A family favourite packed with flavour, quick and easy to prepare.



Recipes

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Cod Burgers with Homemade Tomato Ketchup

SERVES 4

TIME 1 HOUR 15 MIN

DIFFICULTY = EASY

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1.5kg cod fillet, skinless and boneless, diced   BUY ONLINE

4 shallots, peeled and finely chopped

8 garlic cloves, peeled and finely chopped

5 tbsp of flat-leaf parsley, chopped

5 tbsp of basil, chopped

3 eggs

250g of breadcrumbs

10 burger buns

3 beef tomatoes, sliced

200g of rocket, washed

120ml of olive oil

1 pinch of salt

1 pinch of black pepper

Tomato ketchup

1000g of tomatoes, washed and chopped

1 red onion, peeled and chopped

2 garlic cloves, peeled and sliced

10 black peppercorns

2 tsp thyme, chopped

1/2 cinnamon stick

50g of caster sugar

2 bay leaves

150ml of red wine vinegar

1 tbsp of olive oil


Method           

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 200°C/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. Top with some tomato ketchup and serve with some more rocket








 



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