Stuffed Cornish Megrim sole with tomato chutney

Cornish Megrim sole is a rather neglected, species of Cornish fish. Delicious to eat, and packed with flavors, this great and economic way of enjoying white Flat fish. My recipe here is a unique combination of sweet Cornish Crab and the tart ness of tomato chutney.
Preparation time 20 minutes

Paupiette(an essentially romantic word for roulades) of Cornish Megrim sole ready to be savored

Oven temperature 1OO Degrees Cooking Time 15 Minutes Serves 4 Ingredients 4 small Megrim Sole fillets, skinned 100 g white breadcrumbs Grated rind of 1 lemon 25g White Crab meat 1 tablespoon chopped fresh dill 50 g cream cheese salt and pepper to taste 1 egg, lightly beaten 25 g unsalted butter 25 g plain flour 5 g Curry Powder 300 ml Coconut milk 20g Tomato Puree

Garnish Shell on prawns dill sprigs/Lemon wedges

Crab stuffed Sloe Filets are perfect partners. Method


Put the Megrim sole fillets on a clean chopping board, skinned side up. Mix together the breadcrumbs, white crab meat, lemon rind and dill, cream cheese, salt and pepper. Mix in the egg to make a binding soft consistency. 2. Place a spoonful of the crab stuffing on to each fillet and roll up and secure with a tooth pick. Steam in a preheated oven for 7-8 minutes. 3. To make the sauce, melt the butter over a gentle heat in a heavy saucepan, add the flour, and gradually add the coconut milk, curry powder and tomato puree and bring the sauce to the boil, stirring continuously. 4. Reduce the heat and simmer gently for 2 minutes. Season to taste. 5. Ladle a generous spoonful of tomato curry at the bottom of a soup bowl. Place the steamed Sole filets neatly around and serve garnished with a lemon wedge and cooked shell on Prawn.

A good ladleful of Coconut tomato curry adds tartness to the dish.

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