It’s been a long cold winter here in the wilds of Nova Scotia, and spring has been long late and cold in coming. There’s still not a lot of growing stuff to celebrate yet. Still the desire to get knee deep in mud and earth and cleaning out beds whether flower or vegetable has been irresistible.
Also irresistible has been the appearance of greens on Riverview Farm’s table. The appearance of green onions and beets and bok choy – thanks to their greenhouses – have been inspiring lots of folks and there hasn’t been much left on the table at the end of the day. I think we’re *all* craving a little green.
For me, when I start craving the bright light fresh flavours, often it’s fish that first springs to mind. So when I came across a recipe from The Irish Food Board, for a bright and light fish burger, I couldn’t resist. The Stone Fish had some lovely fresh Ocean Red Fish, that was just the ticket, a couple lovely fresh rolls from La-Tea-Dough, and we were off to the races. And because I too cannot resist the call of a bit of green – a wee little basil plant from Bully Goth Farm and I had a dinner plan.
Unfortunately it’s still too cold and too early for fresh tomatoes, so we made do with last year’s salsa, and The Feychild passed on the guacamole – one day I’ll get that child to try avocados. Still it was a nice light supper for an evening promise of spring, and still hearty enough to be satisfying after an afternoon in the garden. I reduced the portions posted by half, as Him doesn’t eat fish (allergies).
700g hake, skinned, boned and finely chopped (the redfish worked fine as would haddock, cod, pollock, or fish of your choice)
2 tablesp. fresh parsley, chopped
½ red chilli, deseeded and finely chopped
2cm piece of fresh ginger, grated
1 garlic clove, crushed
1 egg, beaten
2 tablesp. mayonnaise
1 tablesp. fish sauce
Zest and juice of 1 lime
40g stale breadcrumbs or Panko breadcrumbs (crushed saltines work as well)
1 tablesp. rapeseed oil
Place the fish in a large bowl with the parsley, chilli, ginger, garlic, beaten egg, mayonnaise, fish sauce, lime zest and juice and the breadcrumbs and mix together.
Shape the mixture into 6 x 8cm burgers, put them on a plate, cover with cling-film and chill for an hour if you have time. This will help them to hold their shape when you are cooking them.
Heat the oil in a large frying pan. Add the fish burgers and cook over a medium heat for 4minutes on each side, until crisp and golden.
Topped with salsa, and a dab of sriracha mayo
1 Tbsp Dijon mustard (15 ml)
2 Tbsp of red wine vinegar (30 ml)
2 cup canola oil (500 ml)
1 tsp Sriracha (5 ml)
1 tsp of salt (5 ml)
Freshly ground pepper
Water if necessary
Using a blender or food processor, beat the egg with the Dijon mustard and red wine vinegar. Slowly pouring, add canola oil until the mixture will start to emulsify and become very creamy in texture. Add water if necessary to have a thinner texture. Add the Sriracha. Continue to process for 1 minute. Season with salt and pepper.
I think I’ll be saving this one to try again later in the summer, and serving it with fresh salsa and tomatoes when they come into season.