Cajun Fish Rolls with Caper, Tarragon and Lemon Mayo

, from Issue #87. November, 2019
Photography by Josh Griggs.
Cajun Fish Rolls with Caper, Tarragon and Lemon Mayo
Cajun Fish and Rolls with Caper, Tarragon and Lemon Mayo

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