An unusual interpretation of a familiar dish. One day we decided to treat ourselves to sprat sandwiches for breakfast. Upon opening the can, I was disappointed: it contained small and unappetizing fish, half of which were broken. Although the sprats tasted fine, their appearance left much to be desired. Then I had the idea to hide these inconspicuous fish in lavash envelopes. My husband liked these envelopes so much that he even licked his fingers.
Thin lavash - 2 g
Eggs - 3 pcs.
Hard cheese - 100 g
Sprats (1 small can) - 180 g
Garlic (large) - 1 clove
Dill - 1 tbsp.
Salt - to taste
Black pepper - to taste
Vegetable oil (for frying)
Preparation:
Cooking time: 30 min
1. Let's start with preparing the filling for the lavash envelopes. First, boil the eggs, then peel them and grate them on a coarse grater.
2. Next, take the cheese — any type will do, even processed cheese or a mix of hard and processed cheeses. Grate it on a fine grater.
3. Separate the garlic into cloves, peeling 1-2 of them. Grate the garlic on a fine grater or press it through a garlic press.
4. Wash the dill (or any other herbs) and chop it finely.
5. In a bowl, combine the cheese, eggs, herbs, and garlic. Add salt and pepper to taste. Mix well. For better binding, you can add a spoonful of mayonnaise, but I used a couple of spoons of oil from the sprats. Even without additives, the filling holds its shape well in the finished envelopes, as the cheese will melt.
6. Cut the lavash into squares.
7. Take one square of lavash, place a tablespoon of filling in the center. On top, place two sprat fish. Fold the edges and roll the lavash, forming an envelope with the filling inside.
8. Fry the lavash envelopes in vegetable oil on both sides.
These envelopes turn out very tasty and crispy, reminiscent of the beloved sprat sandwiches, only lavash is used instead of bread. It’s original and not embarrassing to offer to guests.
Moreover, this way you can disguise less appealing sprats. Instead, you can use sprat pâté, which is significantly cheaper.
These envelopes will be most delicious when hot and freshly made. They are also good cold, but the lavash loses its crispness.
Cooking is an art, so be creative and imaginative! Enjoy your meal!
Source: hallen-bunny
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