master-cooks | The Unique Cut Of Fish Martha Stewart Uses For Her Fish Burgers

Martha Stewart, renowned for her culinary expertise, elevates her fish burgers by using a distinctive cut of fish that sets her recipe apart. Unlike conventional fish burgers that often rely on ground fish, Stewart opts for fresh, whole fish fillets, which provide a superior texture and flavor. By selecting high-quality fillets, she ensures that the natural richness and moisture of the fish are preserved, resulting in a juicier and more flavorful burger. Stewart typically chooses mild, flaky varieties such as cod or halibut, which easily absorb the seasonings and meld well with the accompanying ingredients. She skillfully incorporates herbs, spices, and other flavorings into the fillets, enhancing their natural taste without overwhelming it. The fish is then gently shaped into patties, allowing the delicate texture to shine through in the final dish. The choice of whole fillets also allows for a more visually appealing presentation, with the fish's natural grain adding to the burger's aesthetic appeal. Martha Stewart's approach to fish burgers emphasizes freshness and simplicity, celebrating the intrinsic qualities of the fish while delivering a gourmet twist on a classic dish. This method not only highlights her culinary expertise but also encourages home cooks to appreciate and utilize quality ingredients.

Hake fillets are the secret to Martha Stewart's fish burgers

Martha Stewart enjoys the mild, flaky texture of hake, appreciating its cost-effectiveness. "It's an affordable fish," she mentioned while preparing a dish on Today Food. She typically purchases it as a fillet, finely chops it, and combines it with other ingredients to create burgers. "It's lighter than halibut," she points out. To prepare the burgers, Stewart mixes the chopped fish in a bowl, then incorporates fresh breadcrumbs, suggesting that you can simply process some white bread in a food processor. She binds the mixture with eggs and mayonnaise, adding a burst of flavor with ingredients like cayenne pepper, capers, and chives.

Stewart recommends chilling the burgers beforehand to ensure the patties stay intact during cooking. While you may not find hake prominently displayed in the fish section, she advises to "just ask" the fishmongers at your local seafood counter, as they may have hake stored in the back to showcase other varieties. She likens the texture of her fish burgers to that of a crab cake, but at a much lower price point. When it’s time to dress the burgers, she chooses mustard mayo and her visually appealing pickled red onions.

The Unique Cut Of Fish Martha Stewart Uses For Her Fish Burgers

Hake fillets are the secret to Martha Stewart's fish burgers

Recommended

Next up