Time:

Serves: 4 burgers

Tartare

1 egg yolk

1 tbl sp dijon mustard

1/2 lemon, juice

200ml grapeseed oil

Handful parsley leaves

3 medium pickles

Sea salt

Place egg yolk, dijon and half your lemon juice into food processor with blade attachment. Blitz together before drizzling in your oil slowly with the motor running. Once you’ve achieved an emulsified mayonnaise, add in your parsley, pickles, the rest of your lemon juice and sea salt to taste. Using the pulsing function, pulse so you still have pieces of pickles and parsley and resembles a tartare.

1.5 litre canola oil (for frying)

500gm rockling fish fillet (cut into four, skin off and deboned)

Plain flour

175gm self raising flour

275ml pale ale beer

Put oil into a deep pot and bring to 180 degrees Celsius. To make beer batter, whisk self raising flour and pale ale beer together until you have a wettish batter that holds when making an ‘8’ on top of it. Dust rockling pieces in plain flour, before removing excess. Dunk into beer batter and let excess drip off before placing into frying oil. Fry for 3-4 minutes or until golden brown and crunchy. Remove and rest of paper towel before sprinkling with sea salt.

1/2 iceberg lettuce, shredded

4 milk buns

4 slices burger cheese slices

To put together, spread tartare on bottom bun before topping with lettuce, fried rockling and slice of cheese. Torch cheese to melt if you have one, if not its no big deal. Top with a touch more of tartare and close your burger.