You may have seen our Head Chef, Richard Knights doing a cookery demonstration in the courtyard tent at the
Aldeburgh Food & Drink Festival. He cooked one of his signature dishes and one of our absolute favourites: Squid
and mackerel burger with a smoked paprika mayonnaise, spiced potato wedges, baby gem and herb ciabatta. He's
happy to share the recipe with you:
Ingredients
2 whole mackerel, medium sized
200g squid tubes
1 tablespoon ginger, chopped
1 tablespoon garlic, chopped
1 tablespoon coriander, chopped
zest and juice of 1 lime
salt and freshly ground pepper
Method:
· Finely chop the mackerel and squid, add all the remaining ingredients.
· Mix with your hands and squeeze gently to bind together incorporating all the ingredients thoroughly, leave the mixture to set in the fridge for a couple of hours.
· Pre-heat your oven to 190°C (170°C fan oven) gas mark 5.
· Remove from the fridge and mould into four burgers (you can use cling film to hold the shape).
· Pan fry the burgers in olive oil for 1 minute on each side.
· Place in the oven for 6 minutes.
· Lightly toast 4 ciabatta bread rolls, assemble the burger, lambs lettuce and paprika mayonnaise and serve immediately.
Enjoy eating it thinking of the sea!
