Megrim Sole with White Wine, Mushroom and Tarragon Cream Sauce

Megrim Sole with White Wine, Mushroom and Tarragon Cream Sauce
Fishboxer Claire Wallace-Watson from Newcastle Upon Tyne

Megrim sole is very popular in Spain, and in recent years has been growing in popularity in the UK. Slightly meatier than other flatfish, megrim still maintains a sweet and delicate flavour synonymous with flatfish. Perfect with this luxurious white wine, mushroom and tarragon sauce.


  • 4 x 110g megrim sole fillets
  • 125ml dry white wine
  • 15g butter
  • 2tbsp olive oil
  • 150g chestnut mushrooms
  • 1/2tsp Dijon mustard
  • 20g tarragon
  • 5 tbsp double cream or creme fraîche
  • Salt and pepper (to taste)


  1. Preheat the oven to 210°C.
  2. Grease an ovenproof dish which is just large enough to hold the fillets when rolled.
  3. Slice the mushrooms into 1/2cm slices.
  4. Chop the majority of the tarragon, leaving some leaves for a garnish.
  5. Lightly season the megrim fillets and gently roll them up, starting with the tail end first, and place them in the prepared dish.
  6. Pour over 50ml of the dry white wine and add the butter. 
  7. Cover tightly with foil and bake in the oven for 8-10 minutes.
  8. Meanwhile, heat the olive oil in a frying pan to a medium/high heat.
  9. Fry the mushrooms in the olive oil until browned (don't worry if you end up with juices, they will add to the sauce).
  10. Add the rest of your white wine and bring to the boil to cook off the alcohol and soften the flavour.
  11. Add the Dijon mustard and the chopped tarragon.
  12. Add the double cream.
  13. Simmer for 5 minutes, or until the fish is cooked.
  14. Serve immediately. (Use the sauce as a bed for the megrim, or try drizzled over the top, whatever you prefer)
  15. Garnish with the reserved tarragon leaves to finish.