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Grilled blue-eye trevalla with herb mayonnaise and fries
Grilled blue-eye trevalla with herb mayonnaise and fries
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Family-friendly fish and chips: quick and simple.
Ingredients:
  • 600g frozen French fries (Birds Eye brand)
  • Sea salt flakes
  • 4 (about 180g each) blue-eye trevalla fillets, skin removed
  • 30.00 ml mustard powder
  • Baby rocket leaves, to serve
  • Lemon wedges, to serve
  • 1 egg yolk
  • 21.00 gm fresh lime juice
  • 17.70 gm Dijon mustard (Maille brand)
  • 125ml (1/2 cup) olive oil
  • 20.00 gm warm water
  • 40.00 ml finely chopped fresh continental parsley
  • 40.00 ml finely chopped fresh basil
  • Pinch of salt
Instructions:
  • Preheat your oven to a toasty 220°C. Arrange your French fries on a spacious baking tray. Bake in the preheated oven for 20 minutes or until delightfully golden and crispy. Take out of the oven and generously season with sea salt.
  • Prepare the herb mayonnaise by combining egg yolk, lime juice, mustard, and garlic in a small food processor. Blend until creamy. Slowly drizzle in the oil with the motor running until it thickens. Add water, parsley, and basil then pulse until combined. Season with salt to taste.
  • Preheat a barbecue or chargrill on high. Brush the fish with oil and sprinkle with mustard powder. Grill for 3 minutes on each side until golden brown and cooked through. Remove from heat.
  • Plate the French fries evenly among serving plates. Add the fish on top and a dollop of herb mayonnaise. Serve right away with rocket leaves and lemon wedges.

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