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Fish Burger

A recipe from...
Prep time
50 mins
Cooking Time
10 mins


msc ecolabel landscape
  • 450g MSC certified hake or haddock

You’ll  also need…
  • 1 egg
  • 2 tbsp fish/seafood stock
  • 3 tbsp chopped herb dill
  • 1 tbsp salt
  • 1-2 pinches of black pepper
  • 4 hamburger buns
  • 8 lettuce leaves
  • 1 big tomato
  • 600 grams optional: potatoes to bake in the oven

For the roe sauce
  • 200ml crème fraiche
  • 2 tbsp mayonnaise
  • 3 tbsp MSC certified red lumpfish roe
  • 1 red onion
  • 2-3 tbsp chopped dill
  • 1 tbsp lemon juice
  • 1 pinch salt

Pickled fennel
  • 1 pcs fennel
  • 100 ml vinegar
  • 200 ml powdered (caster) sugar
  • 300 ml water


  1. To make the pickled fennel: first mix together the vinegar, sugar and water to make the syrup. Heat and let it boil. Stir and let cool. Cut the fennel thinly using either a knife or mandolin. Place fennel in the syrup to pickle for at least 30 min before serving.
    Haddock Fish Burger - Step 1
  2. Roughly dice the fish fillets and then in a blender, mix them to a batter with eggs and spices. Shape into 4 patties.
    Haddock Fish Burger - Step 2
  3. Roe sauce: Mince or finely dice the red onion and dill. Mix all ingredients in a small bowl and add salt and pepper to taste.
    Haddock Fish Burger - Step 3
  4. Cut potatoes in half. Top with rapeseed oil and salt. Then cook in oven at 200 degrees until they are golden brown.
    Haddock Fish Burger - Step 4
  5. Pan fry your fish patties in butter for 2-3 minutes on each side. Then start to build your burger firstly with a generous layer of roe sauce on one half of the bun
    Haddock Fish Burger - Step 5
  6. Add the lettuce, tomato, fish patty and fennel. Serve with potatoes if you wish and enjoy!
    Haddock Fish Burger - Step 6

Chef Naledi's Tip: A recipe for a ‘Fast Food Friday’ dinner or school lunchboxes. Substitute the fennel with picked red onion.
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