Megrim Fillets With Beurre Citronée

Megrim Fillets with Beurre Citronée

In my view, the megrim needs a little help. This classic recipe delivers just that.

Serves 4


  • 4 megrim fillets
  • 1 shallot
  • 150g (6 oz) butter
  • 60ml (2 fl oz) dry white wine
  • 150ml (5 fl oz) fish stock
  • 1 lemon (juice and ½ the zest grated)
  • 1 pinch of sugar
  • 75ml (5 tbsp) double cream
  • salt and pepper
  • 1 small handful of chives


  1. Finely chop the shallot and fry gently in 15g (½ oz) of the butter to soften. Add the fish stock to the shallot with the wine and the lemon juice. Boil gently until the sauce becomes reduced and sticky. Remove from heat.
  2. Season the fillets with salt and pepper, and steam for about 5 minutes (or poach in gently bubbling water for about 4 minutes).
  3. Meanwhile, placing the sauce over a low heat to stop it from curdling, gradually whisk in the remaining butter until completely combined. Add the lemon zest, sugar and cream, stir gently and season to taste.
  4. To serve:  transfer fillets to warm serving plates and spoon over the sauce. Scatter a few chopped chives on top.
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