Jack Stein, the culinary mastermind behind the renowned Rick Stein restaurants, is on a mission to introduce diners to the exciting world of lesser-known seafood. Tired of the usual cod, haddock, salmon, tuna, and prawn dishes, Stein champions a movement to embrace the diversity of the ocean’s bounty. He believes that there’s a whole universe of flavors waiting to be discovered beyond the familiar favorites.
His latest menu innovation highlights the deliciousness of Megrim sole, a fish often overlooked but bursting with potential. This article showcases Stein’s delectable Megrim sole stir-fry recipe, a symphony of vibrant flavors featuring spinach, coriander, and a rich, aromatic sauce. Get ready to elevate your seafood experience!
Jack Stein’s Megrim Sole Stir-Fry Recipe
Serves:
Four people
Ingredients:
*
Fish:
Eight fillets of megrim sole, each weighing about 80g*
For the stir-fried spinach:
100g spinach, 25g mangetout, half a bulb of fennel, six basil leaves (thinly sliced), a splash of Thai fish sauce, juice of one-quarter lemon*
For the sauce:
600ml fish stock, two tablespoons soy sauce, one tablespoon virgin olive oil, 50g unsalted butter, two tablespoons tomato (skinned, seeded, and diced), one teaspoon chopped fresh coriander
Method:
1.
Prep the vegetables:
Wash the spinach in cold water and remove the stalks. Tear into small pieces if the leaves are large. Thinly slice the mangetout. Remove the outer leaves of the fennel bulb and thinly slice. Cut the fennel slices into thin strips.2.
Make the sauce base:
Pour the fish stock and soy sauce into a small pan and bring to a boil. Reduce the volume by half by rapid boiling.3.
Prepare the fish:
Preheat the grill to high. Brush the fish fillets with olive oil and season with salt. Cook under the grill for three to four minutes, depending on the thickness of the fillets.4.
Create the stir-fry:
Heat a wok and pour in the olive oil. Add the mangetout and fennel, followed by the spinach, basil, fish sauce, and lemon juice. Stir briefly, cooking long enough for the spinach to wilt. Divide the stir-fried vegetables onto four warmed plates.5.
Finish the sauce:
Add the butter to the boiling fish stock and soy sauce mixture. As soon as the butter blends in, add the tomato and coriander. Remove from the heat.6.
Assemble and serve:
Place the fish on top of the stir-fried vegetables on each plate. Pour the sauce over the fish and serve.Jack Stein’s Megrim sole stir-fry recipe is a testament to his culinary creativity and his passion for showcasing lesser-known seafood. It’s a dish that’s both flavorful and easy to prepare, making it a perfect choice for a weeknight dinner or an impressive weekend meal. So, embrace the adventure and discover the delicious world of Megrim sole with this delightful recipe!
