Wraps with smoked haddock and stewed zucchini

Cut the onion into thin half rings, the zucchini into small cubes and finely chop the chives. Heat the oil in a saucepan and gently fry the onion and zucchini. Add some salt.

Smother the zucchini covered gently in 10 minutes without coloring. Let the zucchini with onion in a deep plate cool to room temperature.

In the meantime, remove the skin from the haddock and remove the grafts. In a bowl, mix the crème fraîche with 1 tablespoon of water, chives and a little salt into a dressing and lightly swirl the rucola mixture. Heat the tortillas briefly in the microwave according to the instructions to make them supple.

Spread the tortillas and spread the rucola mixture, haddock and zucchini in the middle. Fold over the sides of the tortillas and roll the tortillas firmly. Cut the wraps diagonally and place them on a scale.