Cajun Fish Rolls with Caper, Tarragon and Lemon Mayo
Photography Josh Griggs.
Toss fresh fish with an aromatic seasoning then stuff into warm rolls with a zesty mayo and peppery cress leaves – simple and delicious.
INGREDIENTS
400 grams fish fillets (I used gurnard)
½ cup Cajun seasoning
olive oil for cooking
½ cup mayonnaise
2 tablespoons capers, chopped
2 teaspoons dried tarragon
finely grated zest 1 lemon
1 clove garlic, crushed
To assemble
8 soft bread rolls, warmed through then split (I used about 12cm long rolls)
watercress or cress for garnishing
1 lemon, quartered
METHOD
Cut the fish into large bite-sized pieces and sprinkle with the Cajun seasoning.
Heat a little oil in a sauté pan and cook the fish until golden. Drain on kitchen towels.
Mix the mayonnaise, capers, tarragon, lemon zest and garlic together.
To assemble: Spread the rolls with the mayo and top with the fish and cress. Squeeze over a lemon wedge and serve immediately. Makes 8
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