Grilled blue-eye trevalla with herb mayonnaise and fries

Here is a quick and easy version of fish and chips that the whole family will love.

Recipe «Grilled blue-eye trevalla with herb mayonnaise and fries» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 600g frozen French fries, Sea salt flakes, 4 blue-eye trevalla fillets, skin removed, 1 tbsp olive oil, 1 1/2 tbsp mustard powder , Baby rocket leaves, to serve, Lemon wedges, to serve, 1 egg yolk , 1 tbsp fresh lime juice, 3 tsp Dijon mustard, 1 garlic clove, crushed, 125ml olive oil, 1 tbsp warm water, 2 tbsp finely chopped fresh continental parsley, 2 tbsp finely chopped fresh basil, Pinch of salt.

Ingredients:

• 600g frozen French fries 
• Sea salt flakes 
• 4 blue-eye trevalla fillets, skin removed 
• 1 tbsp olive oil 
• 1 1/2 tbsp mustard powder 
• Baby rocket leaves, to serve 
• Lemon wedges, to serve 
• 1 egg yolk 
• 1 tbsp fresh lime juice 
• 3 tsp Dijon mustard 
• 1 garlic clove, crushed 
• 125ml olive oil 
• 1 tbsp warm water 
• 2 tbsp finely chopped fresh continental parsley 
• 2 tbsp finely chopped fresh basil 
• Pinch of salt 

Instructions

1. Preheat oven to 220°C. Spread the French fries over a large baking tray. Cook in preheated oven for 20 minutes or until golden and crisp. Remove from oven. Season with sea salt.
2. Meanwhile, to make the herb mayonnaise, place the egg yolk, lime juice, mustard and garlic in the bowl of a small food processor, and process until pale and creamy. With the motor running, gradually add the oil in a thin, steady stream until mixture is thick and pale. Add the water, parsley and basil, and process briefly until just combined. Taste and season with salt.
3. Preheat a barbecue or chargrill on high. Brush the fish all over with oil and sprinkle with mustard powder. Cook on preheated grill for 3 minutes each side or until brown and cooked through. Remove from heat.
4. Divide the French fries among serving plates. Top with fish and a dollop of herb mayonnaise. Serve immediately with rocket leaves and lemon wedges.