Deconstructed Fish Burger

5 from 4 votes
Total Time 50 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 75 kcal


  • 1 Pc. Milk roll
  • 3 Pc. Trout fillet
  • 3 Pc. Beets fresh
  • 1 Can Beans
  • 1 Can Peach
  • 1 cups Sour cream
  • 1 Pc. Horseradish
  • 1 Pc. Egg
  • Flour
  • 1 packet Incense flour
  • 1 pcs Onion
  • Olive oil
  • Balsamic vinegar
  • Cress


  • Put the smoking flour in a large saucepan with a lid and heat until it smokes well, then remove from the plate. Best on the balcony or outside. Then put aluminum foil on a metal insert and place the fish, which have already been freed from bones, on it (e.g. metal sieve). Season these with salt and pepper. The fish should be done after about 20 minutes, otherwise heat it up again.
  • Chop the peach, dice the onion and season with salt, oil and balsamic vinegar. Peel the beets, cook until soft and cut into small pieces. Cut 4 slices of the milk bread and toast in the pan. Finely grate the horseradish and mix with sour cream.
  • Dry the beans, first in the flour, then in the baked egg, and finally in the breadcrumbs. Fry them in a saucepan with enough oil until they are golden brown.


Serving: 100gCalories: 75kcalCarbohydrates: 0.4gProtein: 0.4gFat: 8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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