Serves: 2
Prep time:
| Olive Oil | 1 tbsp |
| Sea Salt & Fresh Cracked Pepper | |
| Red Cabbage, Finely Sliced | 100 g |
| Fennel, Finely Sliced | 100 g |
| Lettuce, Sliced | 100 g |
| Burger Buns, Sliced In Half | 2 |
| Red Onion, Finely Sliced | 1/2 |
| Cocktail Cornichon | 2 |
| Hollandaise Sauce | 1/2 cup |
Method
- Preheat oven to 180°C.
- Season Barramundi fillets with salt and pepper.
- Heat oil in a medium frypan over medium heat . Cook barramundi fillets skin-side down for 5 minutes until golden brown, turn over and cook for a further 3 minutes.
- Place on a baking paper lined tray and bake in the oven for 5 minutes until cooked through.
- While cooking, in a large bowl, mix cabbage, fennel and lettuce.
- Toast burger buns, then spread Birch & Waite Hollandaise Sauce on the base of the buns. Top with mixed salad, barramundi fillet, red onion and an additional generous spoonful of Birch & Waite Hollandaise Sauce.
- Add the burger buns and a skewer with a cornichon.
Cook’s Note
For Home Cooks who can’t get their hands on our Hollandaise Sauce, a great substitute is our Aioli Sauce & Dip.
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