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
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!