Sig's fish wrapper
Sig's fish wrapper

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, sig's fish wrapper. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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

To begin with this particular recipe, we have to first prepare a few components. You can have 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. Take 2 small fresh pieces of salmon without skin
  2. Prepare 2 small fresh pieces of white fish without skin
  3. Take 2 boiled potatoes, seasoned and mashed
  4. Make ready 1 medium carrot
  5. Make ready 1 small onion very finely chopped
  6. Make ready 1 small leek, sliced thinly
  7. Take 2-3 tablespoons breadcrumbs
  8. Make ready 1 medium egg
  9. Get 6 medium soft tortilla
  10. Make ready Lettuce, tomato and chilli pepper pickle (optional)
  11. Get to taste Salt and pepper
  12. Take I mixed firecracker sauce with garlic mayonnaise for sauce
  13. Get I added homemade mini hasselbeck potatoes

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Steps 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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