Poached Fish with Beet Lavash Canapes | How to make Poached Fish with Beet Lavash Canapes

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By Devansh Puri
Created on 30th Jan 2016
  • Poached Fish with Beet Lavash Canapes, How to make Poached Fish with Beet Lavash Canapes
Poached Fish with Beet Lavash Canapesby Devansh Puri
  • Poached Fish with Beet Lavash Canapes | How to make Poached Fish with Beet Lavash Canapes (8 likes)

  • 1 review
    Rate It!
  • By Devansh Puri
    Created on 30th Jan 2016

About Poached Fish with Beet Lavash Canapes

Canapes with base of beetroot flavoured lavash and Poached Fish and Herbed Foam

Poached Fish with Beet Lavash Canapes, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Poached Fish with Beet Lavash Canapes is just mouth-watering. This amazing recipe is provided by Devansh Puri. Be it kids or adults, no one can resist this delicious dish. How to make Poached Fish with Beet Lavash Canapes is a question which arises in people's mind quite often. So, this simple step by step Poached Fish with Beet Lavash Canapes recipe by Devansh Puri. Poached Fish with Beet Lavash Canapes can even be tried by beginners. A few secret ingredients in Poached Fish with Beet Lavash Canapes just makes it the way it is served in restaurants. Poached Fish with Beet Lavash Canapes can serve 2 people. So, the next time you have a get together or a party at home, don't forget to check and try out Poached Fish with Beet Lavash Canapes.

  • Prep Time60mins
  • Cook Time20mins
  • Serves2People
Poached Fish with Beet Lavash Canapes

Ingredients to make Poached Fish with Beet Lavash Canapes

  • Flour 100 gms
  • Leek 20 gms
  • Garlic 1/2 Pod
  • Lemon Wedges 3-4
  • Vinegar 20 ml
  • Sugar 10 gms
  • Black Pepper to taste
  • Salt to taste
  • Basa Fish 1 Fillet
  • Agar Agar 3 gms
  • Olive Oil 5 ml
  • Fresh Basil 2 leaves
  • Fresh Parsley 1 sprig
  • Egg Whites 30 gms
  • Water 20 ml
  • Beetroot Puree 20 gms
  • Salt 10 gms
  • Celery 20 gms

How to make Poached Fish with Beet Lavash Canapes

  1. For the Lavash, make a dough with flour, salt, beetroot puree (For the puree, fully boil beetroot and puree it) and add the water used to boil the beetroot. Let the dough rest for 10 minutes.
  2. Roll it to 1 mm thickness and cut rectangular pieces of 3 cm×7 cm and poke it throughout.
  3. Bake at 180°C for 7-8 minutes till it becomes crisp.
  4. For the Fish, Cut the fillet into 1 inch X 2 inch cuboid. In a saucepan, add roughly chopped leek, celery, garlic, lemon wedges, vinegar, salt, sugar, black pepper and fill half of the saucepan with water and put on stove.
  5. As the water comes to a boil, add the fish and let it cook for 50-60 seconds and drain the water.
  6. For Herbed Foam, separate egg whites and start whisking it in a bowl till you get stiff peaks. Meanwhile make a paste of parsley, basil with olive oil.
  7. Slowly Cut and Fold the paste into the foam and refrigerate.
  8. For final presentation, take the lavash and brush 2/3 rd the surface with beetroot puree. Place fish on top and pour some foam over it.
  9. Serve slightly Cold or at room temperature.
My Tip: Prepare and pour the foam just before serving the dish.

Reviews for Poached Fish with Beet Lavash Canapes (1)

Charli Sachdeva2 years ago
👍🏻👍🏻👍🏻
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