Fishburger à la McMoe

Ingredients for 4 servings:

• 1 lemon(s), untreated
• ½ bunch parsley
• 3 tbsp salad cream (Miracel Whip)
• 100 g whole milk yogurt
• 2 tomatoes
• 4 pollock fillets (120 g each)
• 3 tbsp flour
• 1 tbsp butter
• 2 tbsp olive oil
• 4 rolls, fresh from the bakery
• some salt
• some pepper, mixed, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Finely grate 1/2 teaspoon of lemon zest, then halve the lemon and juice one half. Cut the other half into wedges and set aside. Rinse the parsley, shake dry, pick off the leaves and finely chop a third of it. Mix the Miracle Whip with the yogurt, lemon zest and finely chopped parsley, season with a little salt, a few turns of mixed pepper from the mill and the lemon juice, then cover and refrigerate. Rinse the tomatoes and slice, removing the stems. Rinse the pollock fillets, pat dry, season on both sides with a little salt and a few turns of mixed pepper from the mill and then coat in flour. Heat the butter and olive oil in a pan and deep-fry the remaining parsley leaves until crispy. Then remove from the pan and let drain on a plate lined with kitchen paper. Now fry the pollock fillets in the frying fat for about 2-3 minutes on each side until golden brown. Cut the buns open and spread each half with a little lemon yogurt mayo. Then, top the bottom halves of the buns with the tomato slices, then the pollock fillets, then the fried parsley leaves, and place the top halves on top. Serve the fish burgers on plates garnished with lemon wedges.