Megrim Fillets with Beurre Citronée
In my view, the megrim needs a little help. This classic recipe delivers just that.
- 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
- 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.
- Season the fillets with salt and pepper, and steam for about 5 minutes (or poach in gently bubbling water for about 4 minutes).
- 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.
- To serve: transfer fillets to warm serving plates and spoon over the sauce. Scatter a few chopped chives on top.