Megrim sole with Seville orange sauce – by Samantha Clark

07 February 2008
Megrim sole with Seville orange sauce – by Samantha Clark

(Serves four)

For the Seville orange sauce 100ml Seville orange juice (3-4 oranges) - or use a 50:50 mixture of ordinary orange and lemon juice
1 heaped tsp grated Seville (or ordinary) orange zest, briefly blanched in boiling water to remove any bitterness
2 fresh bay leaves
Sprig of thyme
Pinch of ground cinnamon
150g good-quality unsalted butter, cut into cubes
2tsp caster sugar

For the megrim sole 4 megrim sole fillets, about 200g each
3tbs olive oil

Method To make the sauce, place the orange juice and zest, bay, thyme and cinnamon in a small saucepan and bring to a simmer. Stirring constantly with a balloon whisk, add the butter in three lots. Keep the pan over a very low heat and make sure that the sauce emulsifies nicely.

Strain through a fine sieve into a bowl, add the sugar to taste and season with salt. It will take more salt than you might think to balance the acidity. Keep the sauce warm, stirring occasionally, while you cook the fish. You could leave the sauce in a bain-marie, but do not allow it to boil.

Heat a frying pan over a high heat until smoking hot. Season the fish with salt and a little black pepper. Drizzle the olive oil into the pan to cover the base and gently ease in each fillet, skin-side down, shaking the pan as you go to prevent sticking. Lower the heat to medium and fry the fillets for 4-5 minutes until cooked halfway through. Turn them gently and fry for a couple more minutes until just cooked through. Remove and serve immediately with the warm sauce spooned over the fish.

Sherry match by Moro 2005 Belondrade y Lurton Verdejo, Rueda, Spain

By Samantha Clark, Moro, London

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking