Megrim recipes
This is a flat fish from the brill and turbot family. It can be cooked like sole or plaice, but doesn’t match them for flavour or texture. It’s inexpensive, but giving it flavour is up to you.
Preparation
Megrim is good for using in fish cakes and stock rather than taking centre stage. It can also be made into fish soup, or eaten as fried breadcrumbed fillets.
