Squid and mackerel burger, sea purslane and parsley juice – by Anthony Demetre
Ingredients (serves four) 100g razor clam meat
1 glass white wine
1 bunch flat-leaf parsley, picked
Sea purslane
Salt and pepper
2 medium whole mackerel, filleted
200g squid (frozen to tenderise, and defrosted)
1tbs chopped coriander
1tbs grated ginger
1tbs chopped garlic
1tsp lime zest
Olive oil
METHOD
Cook the razor clams in their shells with a glass of white wine until they just open. Reserve.
For the juice, blanch the picked parsley and a handful of sea purslane and liquidise with a little of the razor clam cooking juice. Season if necessary. Set aside.
Finely chop the mackerel and squid, add all the remaining ingredients (except sea purslane, razor clams and flat-leaf parsley). Mould in to four burgers (you can use clingfilm to hold the shape).
Leave to set in the fridge for about two hours. Remove from clingfilm and pan-fry in olive oil. Garnish with the cooked razor clams and sea purslane and serve.
