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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.