Food Stylist Mish Lilley's home for Recipes, Family Meals, Delicious Food Ideas.

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I’m a professional food stylist and currently prepping my own series of cookbooks and a cooking show. In my food catering business, Mishka La Mushka, I catered private and corporate functions and events big and small, designed food in hat boxes for the Spring Racing Carnival and created too many themed kids birthday parties to mention. But now I love food styling and sharing my fun food ideas with mums wanting to create restaurant-quality meals at home, for kids and family. So let’s get cooking!

I'm Mish Lilley, a kitchen cook, food stylist and chef prepping a series of cookbooks, a cooking show and this blog. This blog is dedicated to my love of good food styling and good food. It's a cooking site and recipe website designed to help mums and dads create restaurant-quality meals at home for their kids and family. My wide range of recipes cover:

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Bon appétit!

The magical combination of seafood and mayonnaise encased in a warm buttery brioche roll was inspired by the amazing ‘New England Lobster Roll’ at Golden Fields in Melbourne’s St Kilda.

Whilst I’d quite happily snack on a lobster roll every night of the week, I’ve come up with a slightly more accessible version, using blue eye (any firm fleshed white fish will do).


You'll Need

  • 2 potatoes, cooked with skin on, peeled and cooled
  • 1 small brown onion, finely chopped
  • 500g firm white fish, skinned, de-boned and diced into small cubes
  • 1/2 cup whole egg mayonnaise
  • 2 tbs fresh chives, finely chopped
  • 2 tbs flat leaf parsley, finely chopped
  • 1/2 cup panko breadcrumbs (available from supermarkets)
  • salt and pepper
  • 1/4 cup rice bran oil to pan fry
  • extra panko breadcrumbs to coat
  • extra whole mayonnaise and fresh rocket for rolls
  • 6 brioche rolls (available from selected bakeries)

Method

Gently saute the onion in a little oil for a few minutes or until soft. Set aside to cool.

Mash the potato, roughly with a fork. It doesn’t need to be super smooth.

Mix together the potato, fish, cooled onion, mayonnaise, chives and parsley and 1/2 cup of breadcrumbs and season generously with salt and pepper.

Form the mixture into 6 burgers, roll in extra breadcrumbs and chill in the fridge for at least 30 minutes.

Pre-heat the oven to 180C.

Gently heat the rice bran oil in a non stick fry pan and cook the burgers until golden on both sides. Transfer to the oven to cook through for an extra 5 minutes. At the same time, place the brioche rolls in the oven to warm up.

Slice the brioche rolls in half and spread them generously with mayonnaise, place the burger on top and dress with fresh rocket.

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