Cajun Fish Rolls with Caper, Tarragon and Lemon Mayo
Photography by 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
Related Content
latest issue:
Issue #123
Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!