Toby Sandison from
3 fillets fresh Megrim
9-12 new Potatoes
3-4 handfuls of Spinach
2 Egg yolks
1 Garlic clove
Garlic-infused olive oil
Salt, pepper, fresh flat-leaf parsley and capers to serve
1. Start by preparing the oyster mayonnaise. Shuck the oysters and remove their meat, add to the egg yolks and blend until smooth. Add the juice of half a lemon and a sprinkle of salt, then slowly begin to add the garlic oil. Drizzle the oil while slowly mixing, until the mayonnaise has thickened. Cover the mix and keep well chilled until needed.
2. Set the potatoes to boil. For the veg, add the butter to a large, wide pan along with the garlic, a good sprinkling of salt and pepper, and 200ml of water. Bring to boil and simmer until emulsified. Add the leeks, spreading evenly through the pan. Cook until near tender, then add the spinach. Leave on low heat for spinach to wilt.
3. Fry the megrim fillets in butter, allowing about 2-3 minutes on each side.
4. Plate up the leeks and spinach first, with the whole megrim fillet on top. Squeeze some lemon juice over the fish and drizzle over the oyster mayonnaise. Add capers and fresh parsley to taste. Enjoy!