Rolled Megrim with Mushroom Sauce

Rolled Megrim with Mushroom Sauce

Landed by our fishing boats in Newlyn, Cornwall, Megrim is a cheaper, more sustainable alternative to Dover or Lemon Sole, and tastes every bit as good. This simple recipe can be scaled up easily if needed. Serves 2.

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4 Greendale Megrim Fillets (Alternatives include Dover Sole and Lemon Sole
250g New Potatoes or other small, waxy potatoes, washed
125ml White Wine (stock can be substituted, if preferred)
Small knob Unsalted Butter
1 tbsp Olive Oil
80g Button Mushrooms or Chestnut Mushrooms, wiped and sliced fairly thinly
1 tsp Dijon Mustard
Small bunch fresh Flat-Leaf Parsley, leaves only, chopped
5 tbsp Double Cream
Sea Salt and freshly ground Black Pepper
Salad Leaves, to serve


Preheat the oven to 200°C (Gas Mark 6) and fill and boil your kettle. Put the potatoes into a large saucepan and cover with boiling water, then put them on the hob over a medium-high flame and cook for 10-15 minutes, until tender when pierced with the tip of a sharp knife. While the potatoes are cooking, roll up the Megrim fillets (working from the tail end) and place them in an oven-proof dish. Pour 50ml of the wine over the fish, dot on the butter, then season to your liking with salt and pepper. Cover the dish tightly with foil, then put it into the hot oven to bake for 8-10 minutes.

Next, get on with making the sauce. Put the olive oil into a large saucepan over a medium heat, let it get hot, and then add the mushroom slices. Cook them for about 4 minutes, stirring regularly, until nicely coloured all over. Pour in the rest of the wine, stir in the mustard and most of the parsley (reserve a little for garnishing), and lower the heat a little. Add the cream to the pan, stir everything to combine and let the sauce continue to heat gently (without boiling) until it begins to thicken.

By now, the potatoes and fish should be cooked. Drain the potatoes and divide them between two plates, together with the salad leaves, then take the fish out of the oven and place two fillets on each plate. Pour a little of the sauce over the fish (put the rest in a serving jug or bowl and take it to the table), then scatter over the remaining parsley and serve.


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