Fish roll
Description
For this recipe, you will need either lavash or thin tortilla flatbreads. For the filling, use juicy vegetables, which you can combine to taste, and fillets of any favorite fish (I used pollock). Combined with an aromatic sauce, it makes an incredibly delicious appetizer that everyone will enjoy. Tartar sauce is perfect for the fish—it can be easily made at home, or you can use any other favorite sauce to taste. The recipe serves two; if desired, you can increase the quantity of ingredients. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare all the ingredients. Cut the fish fillet into small pieces.
- 2
Step 2
Pour lemon juice over the fish fillets, salt them, and add spices. Mix and let sit for 20 minutes.
- 3
Step 3
Then dip each piece of fish in beaten egg with salt and coat in breadcrumbs.
- 4
Step 4
Fry in a preheated skillet until done on both sides.
- 5
Step 5
Cut the lavash in half and spread with sauce. Thinly shred the napa cabbage, massage it with your hands, and place it on the lavash.
- 6
Step 6
Top with lettuce leaves torn by hand and fried pieces of fish.
- 7
Step 7
Place the cucumber cut into matchsticks on top, pour sauce over everything, then fold in the edges and roll the lavash tightly into a roll. Prepare the second fish roll the same way.
- 8
Step 8
Before serving, the appetizer can optionally be reheated on a grill pan.