Megrim
A flatfish with delicate white flesh, called megrim in English; it is not poultry.
What it offers and why to use it
A flatfish with delicate white flesh, called megrim in English; it is not poultry. Bake, pan-fry or coat the fillets, avoiding prolonged cooking once they reach 63°C.
A flatfish with delicate white flesh, called megrim in English; it is not poultry.
From shopping to cooking
Choose
Look for firm, moist but not slimy, boneless fillets and ask the fishmonger to identify the species.
Store
Keep at 4°C or below and preferably cook on the day of purchase. Otherwise freeze promptly, cleaned and well wrapped.
Prepare
Bake, pan-fry or coat the fillets, avoiding prolonged cooking once they reach 63°C.
How to make the most of it
Good pairings
Pairs with potatoes, garlic, parsley, citrus and olive oil.
How to substitute it
Another fish of similar texture and thickness can work; adjust cooking time and check for bones.
Recipes with megrim
Crisp megrim with roasted Mediterranean vegetables
Megrim fillets with a fine semolina crust and garlic-dressed roasted vegetables.
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Megrim and king prawn rolls with seafood sauce
Megrim fillets wrapped around king prawns, served with a tomato, tarragon and brandy sauce.
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Battered megrim with orange and mustard sauce
Megrim fillets with a light egg-and-flour coating and a citrus sauce of orange, honey and wholegrain mustard.
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Baked megrim with carrot purée and tangy dressing
Baked megrim with paprika carrot purée and a pickled pepper, onion and lemon dressing.
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