Megrim Sole / Cornish Sole

BIN: Lepidorhombus whiffiagonis
Fr: Cardine franche
GER: Flügelbutt / Scheefschnut
IT: Rombo giallo
ESP: Gallo del norte
CRO-SRB: Patarača oštronoska
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Ingredients (for 2):

Braised fish:
1 x 1kg whole megrim sole

Sauce Veronique:
12-15 green grapes
1 shallot
75g mushrooms
100ml dry Vermouth
75ml double cream
Samphire
Tarragon
Splash of lemon juice
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Recipe:

1. Fillet the fish as shown in this reel, producing four single fish fillets. Optionally, fashion braided fillets out of these.

2. Crispy fish bone chips: brush the clean carcass with oil, sprinkle with sea salt flakes and roast at 200C for about 30min.

3. Sauce Veronique: sweat down the mushrooms until the’ve releases all their liquid. Set aside. Sweat the shallot until translucent, deglaze with vermouth and add tarragon stalks. Bring to a simmer, add the sole fillets, cover with a lid and steam / braise for 5-6 minutes. Remove fish fillets and keep warm. Strain off the braising liquid, add double cream, mushrooms, samphire, peeled grapes and cook for a few minutes. Add tarragon leaves, a little butter and season. Spoon over the fillets and enjoy! 🤟