Megrim and king prawn rolls with seafood sauce
Total time65 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: 65 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 7 more Indicative dietary requirements
View full classification 24 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Megrim 12 thin boneless fillets 720 g
- King prawns 12 large peeled; heads and shells kept separately for sauce 240 g
- Onion 180 g
- Garlic 6 g
- Tomato sauce 200 g
- Brandy 40 ml
- Plain flour 12 g
- White wine 100 ml
- Water for the shell stock sauce 300 ml
- Extra virgin olive oil 25 g sauce and 10 g baking dish 35 g
- Tarragon dried 1 g
- Parsley 3 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Peel the king prawns and remove the digestive tract. Keep the tails chilled and use the clean heads and shells for the sauce. Chop the onion and garlic and soften in 25 g oil for 8 minutes. Add the heads and shells and brown for 3 minutes.
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Remove from the heat to add the brandy. Return to a medium heat and boil for 2 minutes without flambéing. Stir in the flour for a minute, then add the tomato sauce, water and tarragon. Simmer for 15 minutes and strain finely, pressing gently without blending the shells.
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Heat the oven to 200°C. Season the megrim fillets and prawn tails with salt and pepper. Place a prawn on each fillet, roll without squeezing and secure with a cocktail stick. Grease a baking dish with the remaining 10 g oil and arrange the twelve rolls with the white wine.
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Bake for 15–18 minutes until both fish and prawn are opaque and the centre reaches 63°C. Add the cooked baking juices to the sauce and boil for a minute. Remove and count all twelve cocktail sticks. Serve three rolls per person with sauce and chopped parsley.
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