Sometimes you like a dish so much that you want to eat it again the next day. The same happens to me. Whenever I cook chicken or fish I store the leftovers in the fridge to use it the next day. Maybe this might happens with so many of you too. Yesterday when I cooked the pan seared lemony fish in butter-garlic sauce, I intentionally stored some leftover bits of that to make some chutney and onion-laden fish rolls for me. This easy to make roll requires a few things in hand and voila you have an amazing finger dish.. A fish roll !!
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Course – Main Course/starter/ appetizer/snack
Cuisine – Indian
Prep Time – 10 Min
Cook Time – 5 Min
Total Time – 15 Min
Yield – 1-2 Servings
Author – Bharti Dhawan
Ingredients
1- Leftover fish pieces – A few
2- Egg – 1 no (whisked and seasoned with salt and pepper powder)
3- A handful of wheat flour dough to make a roti or parantha
4- Coriander chutney – 1 tbsp
5- Pickled onions – 1 tbsp (sirke vale pyaz/vinegar onion julienne)
6- Butter – 1 tsp
Instructions
1- Heat the leftover fish pieces to refresh them
Make a chapati or roti on a tawa or pan. When made, take it out and add some butter on the pan. Now spread whisked egg to make an omelette. Place the roti on omelette and press it so that omelette sticks to roti
Take this out of the pan and spread some coriander chutney over it. Place some pickled onion(sirke vale pyaz) in the centre
Place fish pieces on onion and tuck the sides of roti inside
Now give 2 folds to the roti to make a stuffed fish roll
Cut this roll into half and enjoy some radish salad
