Megrim with Mushroom and Tarragon Cream Sauce

Prep time: 5 minutes Cooking time: 16-20 minutes Serves: 2 Skill level: Easy Peasy Recipe by: Seafood Scotland

Rolled megrim fillets served with a gorgeous chestnut mushroom sauce


The method

  1. Preheat the oven to 200°C/fan 180C/gas mark 6.

  2. Boil the potatoes in a pan of boiling water for around 12-15 minutes until cooked and tender. Drain and keep warm.

  3. Roll up the megrim fillets and place in an ovenproof dish with 50ml of the wine and the butter. Season with salt and pepper then cover the dish tightly with foil. Place in the oven for 8-10 minutes.

  4. Heat the oil in a heavy saucepan over a medium heat. Add the mushrooms and fry for 3-4 minutes until browned. Add the remaining wine, Dijon mustard and the tarragon, and gently heat. Add the cream and gently heat (but don’t let it boil) until it begins to thicken.

  5. Place two megrim fillets on each plate and serve with the new potatoes, carrots and mushroom sauce, garnished with tarragon.

Thanks to our friends at Seafood Scotland for this recipe!