Battered megrim with orange and mustard sauce
Total time50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 50 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Add to a menu- Megrim cleaned boneless fillets 700 g
- Orange juice 300 g
- Orange peel only, no white pith 2 g
- Garlic 6 g
- Wholegrain mustard 20 g
- Honey 15 g
- Vegetable stock 200 ml
- Cornflour 10 g
- Plain flour 40 g
- Egg 2 without shells 100 g
- Extra virgin olive oil 15 g sauce and 30 g fish 45 g
- Rosemary 1 g
- Parsley 3 g
- Salt to taste 2 g
Kitchen tools for this recipe Recommended kitchen tools
Useful tools selected to help you prepare this recipe.
Disclosure: This section contains affiliate links. If you buy through them, AceiteySal may receive a commission at no extra cost to you.
Frying pan set
Sear, sauté and make your flavour base with ease.
View on AmazonKitchen knives
A utensil for preparing your recipes. Check the dimensions and compatibility of the linked model.
View on AmazonPrices and availability may change on Amazon. Always check the latest details before buying.
Method
-
Soften the chopped garlic and orange peel in a saucepan with 15 g oil for 1 minute without browning too much. Add the mustard, honey, orange juice and rosemary.
-
Dissolve the cornflour in the cold stock and stir into the saucepan. Simmer gently for 5–7 minutes until thickened. Remove the rosemary and peel, check the salt and set aside.
-
Pat the megrim fillets dry and add a pinch of salt. Coat in flour, then beaten egg. Fry in batches in a non-stick pan with the remaining 30 g oil for about 2–3 minutes per side, until the coating is set and the fish reaches 63°C.
-
Spoon the sauce onto the plates, place the fish on top and finish with chopped parsley.
Found an error? Help us keep this recipe clear and reliable.
Suggest a correction →
