Cornish Megrim Sole is part of the same family as Brill and Turbot and makes a great alternative in Dover or Lemon Sole recipes.
It’s a fairly small flat fish with very pale white, sweet and flavourful flesh. It can be filleted and if eaten whole, the bones are small and very easily extracted. Served with creamed spinach, it is a seriously nutritious meal.
Ingredients (Serves 2)
For the Sole
25g butter
2 Cornish Megrim Sole fillets
2 tsp nonpareil capers (optional)
Salt and pepper
For the creamed spinach
200g prepared spinach (or a bigger bag if you really love spinach!)
½ tsp butter
½ red onion finely chopped
1 clove garlic, finely chopped
6 tsp crème fraiche
Salt, freshly milled pepper & freshly grated nutmeg
Method
Melt the butter in the pan
Add the megrim sole fillets to the pan, skin side down.
Next, add the capers and cook for around 3-4 minutes on each side.
Microwave spinach according to instructions.
Melt the butter and cook the onion and garlic gently on a low heat until softened.
Add to this the cooked spinach and crème fraiche and stir together well.
Season the sole with salt and pepper and the spinach with salt, pepper and nutmeg and serve together immediately with sourdough or ciabatta.
If you like this recipe, please go to Charlotte’s Kitchen diary for the recipe on which it is based. http://www.charlotteskitchendiary.com/2012/09/30/pan-fried-megrim-sole-with-creamed-spinach/