Easy

Battered megrim with rice and lemon sauce

Name: Battered megrim with rice and lemon sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: 600 g Megrim (trimmed boneless fillets); 180 g Lemon (4 slices and the remainder juiced); 100 g Egg (2 medium); 20 g Cornflour (10 g sauce and 10 g coating); 15 g Sugar; 100 ml Fish stock; 100 ml Soy sauce (for marinating; discard the excess); 75 g Extra virgin olive oil (Estimated amount consumed: 25 g rice and estimated 50 g absorbed; extra for frying); 3 g Parsley; 200 g Rice (dry weight); 500 ml Vegetable stock; 6 g Garlic; 1 g Salt

Total time50 min Preparation and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Soy sauce. Usual composition; check the label or the dough/sauce recipe: Soy sauce. Egg: Ingredient to check: Egg. Fish: Ingredient to check: Megrim, Fish stock. Soya: Ingredient to check: Soy sauce. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Fish stock, Soy sauce, Vegetable stock.

Rating Not yet rated

Soy-marinated megrim fillets in a light coating, served with rice and lemon sauce.

Jump to steps

25 minpreparation and possible waiting

25 mincooking

4servings

2.296 kcalwhole recipe

574 kcalper serving

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 and possible waiting 25 min · Cooking 25 min

Preparation and possible waiting: 25 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 30 to 60 minutes Home-style

Allergens

View full classification 12 tags

Diet

Pescatarian

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingFrying

Appliances

CasseroleFrying pan

Cuisine

Home-style

Season

All year round

Occasion

Weekend

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Cut the megrim into portions and marinate in the soy sauce for 15 minutes in the fridge. Then drain and discard the marinade.
Lightly brown the crushed garlic in 25 g of olive oil. Add the rice, vegetable stock and salt. Cook for around 15 minutes or as directed on the packet, then cover and rest for 5 minutes.
Put the lemon slices and juice with the sugar in a saucepan. Dissolve 10 g of cornflour in the cold fish stock, add and simmer for about 10 minutes, stirring until thickened.
Beat the eggs with the other 10 g of cornflour. Dip the fish in this mixture and fry in batches in hot oil until golden on both sides and the centre reaches 63°C. Drain.
Divide the rice and fish between plates, add the lemon sauce and finish with the parsley.