Cajun Fish Rolls with Caper, Tarragon and Lemon Mayo
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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
Instructions
4 steps
- 1
Cut the fish into large bite-sized pieces and sprinkle with the Cajun seasoning.
- 2
Heat a little oil in a sauté pan and cook the fish until golden. Drain on kitchen towels.
- 3
Mix the mayonnaise, capers, tarragon, lemon zest and garlic together.
- 4
To assemble - Spread the rolls with the mayo and top with the fish and cress. Squeeze over a lemon wedge and serve immediately.
Progress
0 / 4 steps
