Stokes Sauces: Fish Friday

Catch of the Day

http://www.stokessauces.co.uk/page/sauces/mayo-range

It is National Burger Day (23 August) today and we thought we would celebrate it with seafood instead of beef in our burger.

From the humble fish finger sandwich to elegant lobster subs, fish isn't new to being served in bread, but as an actual burger it's a less than usual marriage.

By breaking the fish down and re-forming it into patties for frying, it is easy to add ingredients that enhance the natural flavours of the seafood.

Meat based burgers take strong condiments from Stokes ketchup range, mustards and chutneys.

With fish and seafood being the stars of these burgers, Stokes Sweet Chilli Sauce, Chilli Jam and variations of Stokes Real Mayonnaise sit beautifully alongside or within the fish patties.

Gone fishing

Salmon Burgers

By combining prawns with the salmon, we create juicy mouthfuls of sweet seafood flavours. Serve it with a chilli mayonnaise.

You'll need:

1 pack of peeled raw prawns
4 skinless salmon fillets
3 tbsp of chopped chives
The zest and juice of 1 lime
1 tbsp of Stokes Mustard & Dill Sauce

Here's how:

Finely chop the prawns, flake or roughly chop the salmon and mix well with the Mustard & Dill sauce, lime juice, zest, chives and season. Shape the mixture into 4 burger patties and chill in the fridge for 30 minutes.

While they are chilling, make the chilli mayonnaise by adding Stokes Chilli Jam to Stokes Real Mayonnaise.

Add the jam a little at a time until you get the right combination of velvety smooth mayonnaise and chilli heat. You could of course just buy a jar of Stokes Chilli Mayonnaise !

When you're ready, gently fry the burgers for 3 or 4 minutes on each side

Crab Burgers

We are basically making crab cakes and serving them 'burger style' with Sweet Chilli & Lime Mayonnaise.

You'll need:

400 g of cooked crab meat (use half & half white and brown)
3 tbsp of Stokes Real Mayonnaise
3 or 4 spring onions, chopped finely
2 tbsp of chopped coriander
4 eggs, beaten
300 g of Panko breadcrumbs

Here's how:

In a large bowl mix the crab meat, mayonnaise, onion and coriander together well, season it and form it into 4 burger shaped patties.

Dip the burgers in the egg then coat with the breadcrumbs before chilling for half an hour in the fridge.

For the sweet chilli & lime mayonnaise: To 4 or 5 tbsp of Stokes Real Mayonnaise add the zest and juice of 1 lime. Now add Stokes Sweet Chilli Sauce a little at a time until you balance the textures and taste to your liking.

When you are ready, in butter fry the patties for 3 or 4 minutes on each side until the breadcrumbs brown and serve them in or simply on a bun with a good helping of sweet chilli & lime mayonnaise.

Prawn Burgers

The prawns star in this simple burger but the wasabi mayonnaise comes a very close second.

Here's how:

Peel and de-vein about 650 g of raw prawns. Set 6 or 7 of them to one side and finely chop the remainder.They should become almost paste-like in consistency.

Butterfly the prawns you set aside then cut them in quarters. Now mix these with the pasted prawns, add the juice of 1 lime and season well.

Form the mixture into 4 equal prawn patties and chill for 30 minutes.

For the wasabi mayonnaise: To 4 tbsp of Stokes Real Mayonnaise add the juice of 1 lime and half a teaspoon of wasabi paste. Add the wasabi gradually until you're happy with the flavour / heat balance.

When you are ready, gently fry the patties for 3 or 4 minutes each side with ribbons of spring onions (cut lengthways). Serve them with the wasabi mayonnaise and onion ribbons in a warm bun.