Name: Poached Fish with Beet Lavash Canapes recipe by Devansh Puri at BetterButter
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 2
Ingredients: 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

Ingredients Serving: 2

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

Instructions

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.
Roll it to 1 mm thickness and cut rectangular pieces of 3 cm×7 cm and poke it throughout.
Bake at 180°C for 7-8 minutes till it becomes crisp.
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.
As the water comes to a boil, add the fish and let it cook for 50-60 seconds and drain the water.
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.
Slowly Cut and Fold the paste into the foam and refrigerate.
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.
Serve slightly Cold or at room temperature.

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