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Photo of Poached Fish with Beet Lavash Canapes by Devansh Puri at BetterButter

Poached Fish with Beet Lavash Canapes

Devansh Puri
60 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Poached Fish with Beet Lavash Canapes RECIPE

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

Recipe Tags

  • Non-veg
  • Medium
  • Dinner Party
  • Middle Eastern
  • Baking
  • Boiling
  • Chilling
  • Appetizers
  • Low Fat

Ingredients Serving: 2

  1. flour 100 gms
  2. Leek 20 gms
  3. garlic 1/2 Pod
  4. lemon Wedges 3-4
  5. vinegar 20 ml
  6. sugar 10 gms
  7. Black pepper to taste
  8. salt to taste
  9. Basa Fish 1 Fillet
  10. Agar Agar 3 gms
  11. olive Oil 5 ml
  12. Fresh Basil 2 leaves
  13. Fresh parsley 1 sprig
  14. egg Whites 30 gms
  15. water 20 ml
  16. Beetroot Puree 20 gms
  17. salt 10 gms
  18. Celery 20 gms


  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.

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Charli Sachdeva
Charli Sachdeva   Jan-31-2016


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