Fish Burger with Ravigote Sauce
on ciabatta with fries & salad4.0(123)
Calories
:
798 kcalProtein
:
30.5g proteinTotal
:
45 minutesDifficulty
:
MediumFamily
Allergens:
- Gluten
- Rogge
- Tarwe
- Vis
- Spelt
- Mosterd
- Ei
- May contain traces of allergens
- Ei
- Gluten
- Melk (inclusief lactose)
- Mosterd
- Noten
- Sesamzaad
- Soja
Ravigote comes from the French verb ravigoter - to rouse, or invigorate. It is precisely this property that makes this refreshing sauce so suitable for pairing with fish.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
White ciabatta
(Contains: Gluten, Rogge, Tarwe May be present: Ei, Gluten, Melk (inclusief lactose), Mosterd, Noten, Sesamzaad, Soja)
1 piece
Multigrain fish burger
(Contains: Tarwe, Vis, Spelt)
20 g
Ravigote sauce
(Contains: Mosterd, Ei)
½ head
Butter lettuce
½ piece
Persian cucumber
piece
Cucumber
1 piece
Tomato
200 g
Potatoes
Not included in your delivery
½ tablespoon
Sunflower oil
1 teaspoon
Mustard
½ teaspoon
White wine vinegar
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3337 kJ
Calories798 kcal
Fat28.8 g
Saturated Fat3.7 g
Carbohydrate98.8 g
Sugar9 g
Dietary Fiber10 g
Protein30.5 g
Salt2.5 g
Trans Fat1.2 g
Potassium1188 mg
Calcium72.8 mg
Iron2.4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Baking Sheet with Baking Paper
•Tall-Sided Pan
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 210°C. Peel or thoroughly wash the potatoes and then cut into fries of no more than 1cm thickness.
- Transfer to a bowl and drizzle with olive oil. Season the fries with salt and pepper, then toss well to coat.
- Transfer to a parchment-lined baking sheet and bake in the oven for 30 - 40 minutes or until golden-brown, tossing halfway.
- Bake the ciabatta alongside during the final 6 - 8 minutes of cooking time.
2
- Melt a drizzle of sunflower oil in a frying pan over medium-high heat.
- Fry the fish burger for 3 - 4 minutes per side until evenly golden-brown.
- Meanwhile, dice the cucumber and cut the tomato into wedges.
- Set aside several whole leaves of butter lettuce to use on the burger, then roughly shred the rest.
3
- In a salad bowl, combine the mustard with the white wine vinegar and extra virgin olive oil. Season to taste with salt and pepper.
- Add the cucumber, tomato and shredded lettuce, then toss well to combine with the dressing.
4
- Cut open the ciabatta and fill with the reserved lettuce leaves, the fish burger and the ravigote sauce.
- Serve the fries with the fish burger and salad alongside.
