Megrim in a roll with watercress, shallot and tarragon mayonnaise

Megrim in a roll with watercress, shallot and tarragon mayonnaise

By
From
British Seafood
Serves
4
Photographer
David Loftus

The idea for this dish came from my fish merchant Tim ‘Don’ Alsop, who supplies me with great fish from his business at Looe Market. ‘Sole in a roll’ is on the menu at his seafood eatery, Fish Kitchen. Basically I’ve nicked his idea, because it tastes so good and it’s a brilliant way to serve megrim, although it works with any fish in the ocean.

Ingredients

Quantity Ingredient
4 megrim soles, filleted and skinned, 500–600 g each
light rapeseed oil, for cooking
cornish sea salt
freshly ground black pepper

Tarragon mayonnaise

Quantity Ingredient
1 egg yolk
1 teaspoon english mustard
4 tablespoons tarragon, chopped
1 teaspoon white wine vinegar
250ml olive oil

To serve

Quantity Ingredient
White bread, see poppy and sesame seed roll variation
olive oil, to drizzle
250g watercress, washed and trimmed
Red wine shallots, optional

Method

  1. To make the tarragon mayonnaise, put the egg yolk, mustard, tarragon and wine vinegar into a bowl and whisk for 1 minute to combine. Slowly add the olive oil, drop by drop to begin with, then in a steady stream, whisking constantly, until the mixture is emulsified and thick. Season with a little salt.
  2. To cook the fish, heat your grill to medium-high. Oil the grill tray and sprinkle with salt and pepper. Lay the fillets on the tray and place under the grill. The fish will take no more than 4 minutes to cook; keep a close eye on it to avoid overcooking. The fillets shouldn’t need turning as they are thin and the heat from the tray will finish cooking the underside.
  3. Halve your bread rolls and toast under the grill. Drizzle the cut surfaces with some olive oil. Pile some watercress onto the bottom halves and add some red wine shallot rings. Lay the fish fillets on top, add more watercress and shallot rings and finish with a blob of tarragon mayonnaise. Sandwich together with the tops of the rolls. Serve the rest of the mayonnaise in a bowl on the side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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