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Cod & Prawn Burgers

With a herb mayonnaise


For the burgers:

  • 500g skinless cod fillet
  • 100g raw prawns
  • 2 garlic cloves, crushed
  • 2 tbsp capers, chopped
  • 1 tsp dill chopped
  • 1 tsp english mustard

For garnish:

  • 4 burger buns
  • 1 little gem lettuce
  • 1 large tomato, sliced
  • 1 red onion thinly sliced

For the herb mayonnaise:

  • 2 tbsp flat leaf parsley, chopped
  • 1 tbsp tarragon, chopped
  • 1 large egg yolk
  • 2 tsp white wine vinegar
  • 1 tsp wholegrain mustard
  • 150 ml rapeseed oil


Season the cod and prawns and place in a litle cold water, drain well and finely chop.  In a bowl, mix together the cod and prawns, garlic, capers, dill and english mustard.  Put the mixture into a food processor and blend until combined.  Form the mix into four large burgers, cover with cling film and leave to rest in the fridge for an hour.  Heat a small amount of oil in a large frying pan over a medium heat.  Remove the burgers from the fridge and gently fry them in a pan for four to six minutes until they are cooked through.  Turn the burger a few times while cooking.  For the herb mayonnaise mix the tarragon, parsley and egg yolks in a bowl.  Add the white wine vinegar and mustard and mix.  While whisking, slowly pour in the oil and mix until the mayonnaise thickens and emulsifies.  Toast the burger buns and layer lettuce,tomato and onion with some of the mayonnaise.  Add the burgers and serve with salad or chips.

Prawn Bisque 

Prawn Bisque Serves 4 -6
680g (1lb 8oz) cocktail prawns, defrosted
15g (half an oz) butter or margarine
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
150ml (5 fl oz) dry white wine
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black pepper
150ml (5 fl oz) single cream
2 15ml spoon (2 tbsp) brandy
cooked crevettes, paprika and chopped chives, to garnish
Melt the butter in a large pan. Cook onion, garlic and celery until soft.
Add wine, stock tomato puree, bouquet garni, bay leaf and seasoning.
Simmer for 5-10 minutes to allow herbs to infuse.
Stir in the prawns, simmer for a further 3-5 minutes.
Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.
Garnish with whole prawns, paprika and chopped chives.
40-26g Protein; 13-9g Fat; 6-4g Carbohydrate; 0g Fibre.

Recipe kindly donated my The Seafish Industry

Grilled Monkfish with Sweet Chilli Glaze

Grilled Monkfish with Sweet Chilli Glaze Serves 2
2 170g (6oz) monkfish tail, skinned, defrosted
1 red chilli, finely chopped
2 5ml spoon (2 teasp) dark soy sauce
grated and juice of 1 lime
0.25 5ml spoon (quarter of a teasp) allspice berries, crushed
55g (2oz) light soft brown sugar
Preheat the grill
Stir the chilli, soy sauce, lime rind and juice, allspice and sugar together.
Grill the fish for about 3 minutes. Turn over and grill for 4 minutes. Spoon the chilli mix over the fish. Return to the grill for a further 2-3 minutes.
Serve with sweet potato mash and green beans.
Recipe kindly donated by The Seafish Industry

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