Butter roasted Megrim sole with mussels, cider, herb fennel and pea shoots

Flavours of the Foyle

Difficulty medium
Preparation Time
Cooking Time
Main Ingredients
  • 2 whole skinned and trimmed megrim or lemon soles
  • 500g scrubbed mussels
  • 1 tablespoon rapeseed oil
  • 50g butter
  • 100ml cider
  • 1 shallot, finely chopped
  • 100ml cream
  • 1 tablespoon chopped herb fennel
  • Pea shoots to garnish

Main Instructions
  1. Pat the sole dry and season.
  2. Heat a large pan until smoking hot and add the oil and the sole.
  3. Cook for 3 minutes and flip over and add the butter. Baste for 30 seconds then turn off and allow to sit.
  4. Meanwhile cook the shallot in the remaining 10g of the butter until golden and add the cider and bring to heat. Add the mussels and place a lid on top - cook for 2 minutes.
  5. Remove the meat from the mussels and reduce the liquid by half.
  6. Add the cream and boil to coating consistency.
  7. Check seasoning and add the mussel meat and herb fennel.
  8. Place the sole on a large plate and spoon the mussels and sauce into the middle.
  9. Garnish with the pea shoots.
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