Fish Recipe

Prawn Boulette Po' Boy Burger

with home-made Worcestershire Sauce and Creole Sauce

Makes 4 burgers   750 g/l/2 lb medium prawns, peeled and de-veined 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh parsley 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme Salt and white pepper 1 loaf French bread 1 teaspoon groundnut oil 65 g/2.5 oz onions, finely chopped 2 teaspoons finely chopped garlic 65 g/2.5 oz celery, finely diced 40 g/1.5 oz red pepper, finely diced 40 g/1.5 oz green pepper, finely diced 40 g/1.5 oz yellow pepper, finely diced 1 small, hot red or green chilli, roasted, skinned seeded and very finely chopped

Heat the groundnut oil in a large non-stick frying pan over a medium-high heat. When hot, add the onions and garlic and cook until the onions are translucent. Add the celery, peppers and no more than 1 teaspoon finely chopped chilli and continue to cook for 5 minutes. Transfer the mixture to a plate and place, uncovered, in the refrigerator to cool.

Mince the prawns through a meat mincer fitted with a coarse mincing plate into a large stainless steel bowl. Gently but thoroughly combine the minced prawns with the cooled vegetable mixture, chives, parsley, basil and thyme. Season with salt and pepper.

Gently form the mixture into eight 100 g burgers, each 2 cm/3/4 in thick. Cover the burgers with cling film and refrigerate until needed.

Preheat the oven to 110°C/225°F/Gas 4.

Trim each end of the loaf of French bread. Cut the trimmed loaf into four 10 cm/4 in long portions. Cut each portion in half. Crisp the bread in the oven while cooking the burgers.

Grill the prawn burgers over a medium-high wood or charcoal fire, 5-6 minutes on each side, basting with about 1 teaspoon home-made Worcestershire Sauce per burger. Serve 2 of the prawn burgers on each portion of the crusty French bread, topped with Creole Sauce.

 

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You are currently viewing a Fish Recipe.  Once considered a 'poor mans dish' fish has become increasingly popular as a healthy option.  Fish and chips, whilst still a favourite recipe, has now given way to may more sophisticated fish recipes, using a wide variety of species of fish.  Nowadays there is a wonderful mouth watering array of fish recipes to choose from.