Mackerel Shawarma Lavash. Full of spice and easy to make
I offer you an original way of making mackerel. We will bake fish with vegetables and sour cream sauce in lavash bread. Due to this recipe mackerel turns out very juicy and gentle. This dish combines perfectly fish fillet, fragrant vegetable filling and crispy lavash bread.
1.Unfreeze mackerel at room temperature, wash and cut off the head, tail and fins. By cutting the belly of the fish, remove the insides and black skins. Cut the mackerel on the fillet and then cut each fillet into 3 parts.
2.Peel onions and cut into small cubes. Put the cut vegetables in a pan with heated vegetable oil. Periodically stirring, let’s brown onions on a low fire until a light golden brown.
3.Then let’s add grated carrots to the onion. Stir and continue to fry the vegetables together for another 5 minutes.
4.In a separate dish combine sour cream, mustard in grains, half of salt and seasonings. Mix the substance until homogeneity. Melt butter in the microwave or on the cooking surface.
5.Cut the lavash bread into squares with a side of 15 cm. Using a cooking brush, grease a piece of lavash bread with melted butter.
6.On one edge of lavash bread put a tablespoon of browned vegetables.
7.Salt the mackerel pieces and season with spices from both sides. On a pillow from onions and carrots put a piece of fish fillet.
8.Put a tablespoon of sour cream sauce on top of the mackerel.
9.Let's wrap the lavash bread with filling in an envelope form. In this way let’s form all 12 preparations. Put the preparations on a heat-resistant baking sheet, covered with baking paper and greased with vegetable oil. Let's apply on mackerel envelops the remaining sour cream sauce.
10.Send mackerel in lavash bread to a pre-heated oven up to 180 degrees. Bake preparations with fish and vegetables for 25-30 minutes. During this time the products will redden from above, and the fish inside will be fully prepared.
11.Serve the ready dish in hot form, decorated with greenery and supplemented with fresh vegetables.