Barry & Sons Riesling x Fish Burger

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Jim Barry 'Barry & Sons' Riesling

So Michael Weldon is cooking the ultimate fish sandwich with tartare and pickled fennel

Ingredients

4 pieces white fish, trimmed into even size pieces

1cup flour

3 eggs

2cups panko breadcrumbs

Sea salt

Tartare

1 cup mayonnaise

2tbs capers, chopped

1tbs pickles, diced

1 shallot, diced

½ bunch parsley, chopped finely

1 bunch dill, chopped finely

1tbs hot sauce

Pickled Fennel

1 head of fennel, shaved

½ cup apple cider vinegar

¼ cup sugar

¼ cup water

Pinch salt

4 Burger Buns, toasted

4 slices burger cheese

1 iceberg lettuce, shaved

Heat a fry pan of oil to 180deg c.
Set up a crumbing start. Beginning with the flour, the eggs and the breadcrumbs seasoned with salt and pepper. Coat the fish in flour, then egg and finish with breadcrumbs. Coat all pieces of fish.
Place the fish into the oil and fry until golden brown all over, flipping when needed. Once cooked dry on paper towel and season with salt.
In a bowl mix together the tartare ingredients.
In a small pot bring the vinegar, sugar, water and salt to the boil. Poor over the fennel and leave to pickle.
To serve, spread the tartare on the base of the bun. Top with lettuce, then the fish. Top with a slice of cheese, fennel pickles, another spoon of sauce and the top bun.

Finish with a glass of Jim Barry ‘Barry & Sons’ Riesling

Cheers!