Gourmet fish and thin pita bread are the perfect base for a hearty snack or a hot dish that does not require special cooking skills. Even as a novice chef, you can easily prepare delicious rolls of lightly salted salmon or trout with delicate cheese and herbs, or bake red fish in a pita envelope.
Lavash rolls with red fish
Ingredients:
- 200 g of lightly salted salmon or trout;
- 300 g of curd cheese (almette, buco, milcana, philadelphia);
- 100 g of dill;
- 2 sheets of Armenian lavash;
For the sauce:
- 3 tbsp. mayonnaise and sour cream;
- 3 cloves of garlic.
Wash and pat dry on a paper towel. Cut off the thick stems from the branches and finely chop the greens. Cut the salted fish into very thin slices. Spread one layer of pita bread on the table, spread it with curd cheese and evenly sprinkle with dill crumbs. Place strips of salmon or trout on top. Cover everything with a second sheet of dry dough.
Make a sauce by mixing sour cream and mayonnaise in one bowl. Remove the husk from the garlic, crush it in a suitable press and add to the mixture. Spread the top layer of pita bread with white mass and roll everything into a roll. Wrap it in plastic wrap, leaving no gaps to prevent the dough from drying out and hardening, and refrigerate for at least an hour to soak. Before serving, cut it with a sharp knife into neat transverse rolls.
Lavash rolls with salmon will be much tastier if you take them out of the refrigerator half an hour before serving and allow them to warm to room temperature.
Baked red fish in pita bread
Ingredients:
- 500 g fillet or 2 steaks of salmon fish of the same thickness (salmon, trout, pink salmon, chum salmon, salmon);
- 1 sheet of thin pita bread;
- 2 tbsp. lemon juice;
- 2 pinches of ground black pepper;
- 0.5 tsp salt;
- 1/3 tsp each dried marjoram and basil;
- 1 onion;
- 20 g of parsley;
- 3 tbsp. sour cream;
- 2 tbsp. butter;
- 1 tbsp. vegetable oil;
- 1 chicken yolk.
The taste of the finished dish depends on which part of the fish carcass you take. If you like fatter and richer, take the fillet from the abdomen, leaner and drier - from the tail.
Rub steaks or fillets, divided in half, with salt, black pepper and spices and drizzle with lemon juice. Peel the onion and chop into half rings. Cut the pita bread into two identical rectangles and moisten them with sour cream. Place a piece of red fish inside each, cover with onions, chopped parsley sprigs and grated butter.
Preheat oven to 160oC. Brush the edges of the dough cakes with yolk and wrap to form two envelopes. Place them on an oiled baking sheet or baking dish and bake for 30-40 minutes. Serve hot.
