Ingredients

Amount	Measure	Name
10	each	Try this recipe with Helga's Gluten Free Rolls
300	mL	ETA Mayonnaise
1.5	kg	Barramundi Fillet
100	g	Lettuce
300	g	Tomato
200	g	Spanish Onion
10	g	Mixed Herbs
100	mL	Lemon Juice
50	g	Capers
500	g	Fish Shop Chips

Method

Step 1:

Clean the fresh barramundi and season with salt, pepper and lemon juice. Lay them out on a greased tray and put aside.

Chef is seen dressing the raw barramundi with lemon and salt

Step 2:

Shred the lettuce, core the tomato and peel the Spanish onion, then slice them accordingly.

Here, the chef is seen slicing the tomatoes and onions

Step 3:

To make the tartare sauce, combine the gluten free mayonnaise with minced capers and mixed herbs. Stir until all the ingredients are combined.

The chef is pictures slicing the fresh herbs and capers

Step 4:

Lay the potato chips on a baking tray, spray with olive oil and bake until golden.

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Step 5:

Place the barramundi fillets in a steam oven for eight minutes at 170 degrees Celcius.

The chef places the tray of barramundi and chips in the oven

Step 6:

Slice the gluten free rolls (try with Helga’s Gluten Free Rolls) in half, place them on a tray and bake in the oven for two minutes.

The chef is pictured slicing the Helgas' Gluten-Free Rolls in half

Step 7:

To assemble the burger, place the lettuce on the bottom bun, then the tomato, followed by the baked fish fillet and onions. Spread the tartare sauce under the roll’s top and place it on-top. Serve with a side of baked fries.

Here the chef is see adding the ingredients to the Helgas' Gluten Free roll

The chef is seen adding the barramundi to the burger

Message from chef Terry Dickson

In the hospital, we need to keep our options open to cater for all dietary needs, that’s why these gluten free barramundi burgers work perfectly. This recipe is made up of all fresh ingredients and natural nutrients, making it the perfect lunch-time meal for our patients.

See more ideas from Terry Dickson

Barramundi Burger With Gluten Free Rolls

Ingredients