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Megrim Sole Olives with Squat Lobster Stuffing
Megrim Sole Olives with Squat Lobster Stuffing is a modern English recipe (originating in Cornwall) for a classic dish of rolled megrim sole fillets with a squat lobster meat stuffing that's poached to cook. The full recipe is presented here and I hope you enjoy this classic English version of: Megrim Sole Olives with Squat Lobster Stuffing.
prep time
20 minutes
cook time
145 minutes
Total Time:
165 minutes
Serves:
4
Rating: 
Tags : British Recipes
During medieval times, 'olives' of meat (typically thin beef and veal) that were stuffed and fried or stewed were a common dish. However, olives can also be made from fish and flatfish fillets are ideal for preparing the dish. The 'olive' is the English name for what the French would term 'paupiettes'.
This recipe uses two classic Cornish ingredients, megrim sole and squat lobster. You could also substitute crabmeat for the squat lobster meat.
Ingredients:
4 skinless megrim sole fillets
For the Stuffing:
2 tbsp unsalted butter
1 banana shallot, finely chopped
1 tsp plain flour
100ml (2/5 cup) dry white wine
100ml (2/5 cup) double cream
150g (1/3 lb) cooked squat lobster meats, chopped
2 tbsp chives, finely chopped
1 tsp finely-grated lemon zest
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp freshly-ground white pepper
For the Poaching Liquid:
750ml (3 cups) water
120ml (1/2 cup) dry white wine
2 medium shallots, thinly sliced
1 medium carrots, scraped and thinly sliced
1 medium celery stick, thinly sliced
6 fresh stalks of flat-leaf parsley
3/4 tsp sea salt
freshly-ground white pepper
3 tbsp unsalted butter, warmed to room temperature
1 tbsp plain flour
120ml (1/2 cup) double cream
1 1/2 tsp fresh lemon juice
chives, cut into 5cm lengths, to garnish
Method:
Begin by preparing the filling. Melt the butter in a medium-sized frying pan over moderate heat. When the butter is foaming add the shallot and fry, stirring occasionally, for about 4 minutes, or until soft and translucent but not coloured.
Scatter over the flour and stir to form a smooth roux. Cook, stirring constantly, for 1 minute to cook the flour then whisk in the white wine until smooth. Bring to a simmer and cook for about 2 minutes, or until the sauce has begun to thicken.
Whilst whisking constantly, work in the cream. When the cream has been incorporated bring the mixture to a simmer. Continue simmering for about 6 minutes, or until the volume of the sauce has reduced by about a third and its very thick.
Take the pan off the heat and stir in the squat lobster meat along with the chives, lemon zest, lemon juice, salt and white pepper. Stir to combine then turn the mixture out onto a large plate and spread out in an even layer.
Allow to cool then cover loosely with clingfilm (plastic wrap) and set in the refrigerator to chill and set for about 90 minutes.
For the Poaching Liquid: Combine the wine, shallots, carrots, celery, parsley and salt in a
deep frying pan. Pour over the water, bring to a boil then reduce to a simmer, cover with a tight-fitting lid and cook for about 20 minutes, or until the liquid level has reduced by a third.
In the meantime, arrange the megrim fillets on a work surface and lightly season both sides with salt and white pepper. Turn them so that the skin side is downwards then divide the squat lobster mixture into four portions and spread these in an even layer over each fish fillet, leaving a 6mm border all the way around.
Starting with the head end, roll the fillets up tightly, then pack the rolls (setting the free, tail, end downwards) in a small saucepan. When the poaching liquid has cooked, pass through a fine-meshed sieve then pour over the fish.
Cover the pan with a tight-fitting lid and place over medium heat. Poach the fish at a low simmer for about 20 minutes, or until opaque and firm to the touch. Transfer the poached fish to a baking dish and set in the oven to keep warm.
Strain the poaching liquid through a fine-meshed sieve and reserve 250ml (if you have less than 250ml, make up the volume with water). Pour into a pan, bring to a simmer and cook until the liquid has reduced to 180ml (3/4 cup).
In the meantime, mix together the 3 tbsp butter and 1 tbsp plain flour to a smooth roux. Whisk this into the poaching liquid, a small piece at a time, whisking thoroughly after you have added each pieces. Slowly add the cream, bring to a simmer and cook until the mixture is thick enough to coat the back of a spoon (about 5 minutes).
Take off the heat and stir in the lemon juice. Adjust the seasonings to taste. Spoon 2 tbsp of the sauce onto each serving plate. Sit one of the megrim olives on top then spoon some of the remaining sauce over the top. Garnish with a few crossed sprigs of snipped chives and serve.
