Megrim sole with grape dressing and roast garlic and potato purée
- March 2016
- Serves 4
- Hands-on time 35 min, oven time 1 hour 13 min
Nathan Outlaw’s recipe for megrim sole, a cheap, tasty and very sustainable fish, is served with a rich and creamy garlic mash and a buttery grape dressing.
- 49.1g (27g saturated)
- 46.1g (8.5g sugars)
Make the potato purée up to 24 hours in advance. Reheat in a saucepan or microwave – add a splash of water if necessary.
The crisp citrus and rich depths of fine chablis.
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