Makes
2
Ingredients
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2 Mission Potato Wraps
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200ml Whipping cream
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3 cloves Garlic, finely chopped
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20g Onion, diced
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1 Bay leaf
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1 tsp Wholegrain mustard
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¼ tsp Salt
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¼ tsp Crushed black pepper
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1 tbsp Oil
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250g Butterfish, cut into finger size portions
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4 Lollo Rossa lettuce leaves
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4 Butter lettuce leaves
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Instructions
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Step 1
Bring cream to a boil. Add garlic, onion and bay leaf and allow to simmer until reduced by half. Add the wholegrain mustard and seasonings. Reduce heat to low to keep warm
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Step 2
Heat oil in a frying pan and cook butterfish with salt and pepper until golden brown and cooked through
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Step 3
Place Mission Potato wraps on a work surface and cut in half. Arrange butterfish, Lollo Rossa and a tablespoon of cream sauce on top. Roll tightly and serve hot