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Hello everybody, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, sig's fish wrapper. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
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There are a number of SIG DSR chocolate wrappers available, some are reel/reel fed, or inner from reel and outer from stack. Contribute to passcod/nvm-fish-wrapper development by creating an account on GitHub. A heads-up that someone has gone and created a generic fish wrapper for bash utilities, which probably.
To begin with this particular recipe, we must prepare a few ingredients. You can have sig's fish wrapper using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sig's fish wrapper:
- {Get 2 of small fresh pieces of salmon without skin.
- {Take 2 of small fresh pieces of white fish without skin.
- {Make ready 2 of boiled potatoes, seasoned and mashed.
- {Get 1 of medium carrot.
- {Prepare 1 of small onion very finely chopped.
- {Get 1 of small leek, sliced thinly.
- {Take 2-3 tablespoons of breadcrumbs.
- {Take 1 of medium egg.
- {Make ready 6 of medium soft tortilla.
- {Prepare of Lettuce, tomato and chilli pepper pickle (optional).
- {Prepare to taste of Salt and pepper.
- {Make ready of I mixed firecracker sauce with garlic mayonnaise for sauce.
- {Get of I added homemade mini hasselbeck potatoes.
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Steps to make Sig's fish wrapper:
- Clean your fish filet, steam gently, mix together, cool down, drain off juices off, discard the juices..
- Mix the fish with the leeks, onions, mashed potato and carrots. Then add 2-3 tablespoons breadcrumbs and one egg. Mix until well combined..
- 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..
- 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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