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Pan-fried Megrim with Tarragon

Pan-fried Megrim with Tarragon is a traditional English recipe (from Cornwall) for a classic dish of pan-fried megrim sole finished by steaming in tarragon butter. The full recipe is presented here and I hope you enjoy this classic English version of: Pan-fried Megrim with Tarragon.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

2

Rating:

Tags : Herb RecipesBritish RecipesEnglish RecipesCornish Recipes

Megrim is a classic Cornish flatfish, often found sold as Cornish sole. Ugly to look at, but very tasty. The flesh is coarser than lemon sole, but the flavour is much sweeter and it has a cleaner taste. It is a member of the sole and brill family. ()Lepidorhombus whiffiagonis). A deep-water flat fish, found between the Mediterranean and Iceland, and growing up to 50cm in length The Megrim is a rather long flat fish, usually weighing around 450-570g (1 - 1 1/4Ib), and it has the rather enchanting cross eyed look you find in most flat fish. The skin is slightly coarse and should be removed before grilling or frying. It is almost universally left-eyed lying on its right side.

Ingredients:

2 whole megrim, head removed, scaled and cleaned
60g butter
1 tbsp olive oil
4 tbsp tarragon, shredded
juice of 1 lemon
sliced lemon, to garnish

Method:

Place a lidded frying pan over high heat. Once hot add 30g of the butter and the olive oil. When bubbling add the megrim and flash fry for 3 minutes per side.

At this point add the remaining butter and lemon juice. Reduce the heat to medium, cover the pan and cook for 10 minutes.

Scatter over the tarragon and allow to wilt for 1 minute.

Transfer the fish to a warmed serving plate, garnish with sliced lemon and spoon over the tarragon.