Sig's fish wrapper
Sig's fish wrapper

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sig's fish wrapper. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sig's fish wrapper is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They are fine and they look fantastic. Sig's fish wrapper is something which I have loved my entire life.

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To get started with this recipe, we must first prepare a few components. You can cook sig's fish wrapper using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Sig's fish wrapper:
  1. Make ready 2 small fresh pieces of salmon without skin
  2. Make ready 2 small fresh pieces of white fish without skin
  3. Take 2 boiled potatoes, seasoned and mashed
  4. Get 1 medium carrot
  5. Prepare 1 small onion very finely chopped
  6. Prepare 1 small leek, sliced thinly
  7. Take 2-3 tablespoons breadcrumbs
  8. Take 1 medium egg
  9. Make ready 6 medium soft tortilla
  10. Make ready Lettuce, tomato and chilli pepper pickle (optional)
  11. Take to taste Salt and pepper
  12. Make ready I mixed firecracker sauce with garlic mayonnaise for sauce
  13. Make ready I added homemade mini hasselbeck potatoes

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Instructions to make Sig's fish wrapper:
  1. Clean your fish filet, steam gently, mix together, cool down, drain off juices off, discard the juices.
  2. Mix the fish with the leeks, onions, mashed potato and carrots. Then add 2-3 tablespoons breadcrumbs and one egg. Mix until well combined.
  3. Rest the mixture in fridge for about 15 minutes then make small patties or little balls. Fry gently in a little olive oil until golden brown all over.
  4. Spread the tortillas with the firecracker and garlic sauce. Top with lettuce tomato, pepper pickle if wished. Then add the pattie or fill with a few of the little fried balls. Fold over and enjoy hot or cold. I served them with mini hasselbeck potatoes from my recipes here.

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