Ingredients
Main ingredients
- 4 hamburger buns
- 40g of butter
- 4 cod fillets (about 150 g each)
- 100 g of fresh baby spinach
- olive oil
- pepper
- salt
For the tartar sauce
- 1 egg
- 200 ml of olive or sunflower oil
- 1 teaspoon of mustard
- ½ a tender onion
- 4 sprigs of parsley
- 5 pickled gherkins
- 1 spoonful of pickled capers
- 2 fillets of anchovy in oil (optional)
- salt and pepper
For the coleslaw
- ¼ cabbage
- 2 carrots
- 50g of yoghurt
- 40ml of lemon juice
- 1 teaspoon of honey and a pinch of salt
A perfect match!
Butter and fish go very well together. Melt a spoonful of butter and add some drops of lemon juice. Paint the cod on both sides with this mix before placing it on your FISH GRILL.IN THE KITCHEN
- For the coleslaw: Remove the outer leaves of the cabbage and cut the rest in very thin strips. Peel the carrots and grate them, mix with the cabbage. In another bowl, mix the yoghurt with the lemon juice, honey, and salt. Add the vegetables, stir together well, and put in the refrigerator.
- For the sauce: Place an egg and 200ml of oil in the blender bowl. Add a pinch of salt, mustard, and blend without moving too much until the mayonnaise is made. Chop the onion, parsley, anchovies, gherkins, and the capers and mix with the mayonnaise. Set aside in the refrigerate.
- Spread butter on the buns and set aside.
ON THE BARBECUE
- Place the FISH GRILL on the barbeque grill and preheat to 500ºF. Coat the cod fillets with oil, add salt and pepper. Place the fish on the FISH GRILL with the skin facing upwards and place potatoes on the grill. Cook for 6-8 minutes. Then turn the fillets over and cook for 1-2 minutes more.
- One minute before finishing the cooking, place the buns on the FISH GRILL with the buttered side down.
- Spread the tartar sauce on one half of the bun, add the spinach leaves, the fish, and the coleslaw.
Place the other half of the bun on top and serve.
