![](https://media1.agfg.com.au/images/recipes/1659/hero-300.jpg)
Lemon Pepper Salmon Burgers - Recipe by Becky Excell
It’s hard to believe that these chunky, zesty, peppery salmon burgers can be thrown together so q...
300g smoked haddock
300g barramundi fillets
200g mussel meat
200g prawns
1 head fennel bulb, chopped
4 stalks of celery, chopped
2 white onions, chopped
350mL white wine
300mL cooking cream
400mL seafood stock
80g dill, chopped
40g cornflour
Cube all seafood and place in a tray with bake proof paper. Bake at 165 C for 8 minutes. Remove from tray and let cool.
Heat a stock pot with olive oil and add chopped fennel, celery, onions and carrots. Cook until tender.
Deglaze with white wine and let simmer for 4 minutes.
Add cream and seafood stock and simmer for 18 minutes
Mix cornflour with a little water until a light paste is formed and add to stock.
To finish, add seafood and chopped dill. Season with salt and cracked pepper.
Recipe provided by Vines Restaurant at Hollydene Estate