Sutton and Sons share a recipe for Megrim with Brown Shrimp Butter

Ingredients: (ideally organic)
2 x 300/400g whole megrim – gutted &trimmed
brown shrimp butter:
100g peeled brown shrimps
100g salted butter
juice of ½ lemon
handful of finely chopped parsley
pinch of nutmeg

To serve
new potatoes or spring greens

Turn your grill to high

Score your fish lightly three times on each side and rub with olive oil, salt and pepper.

Meanwhile make your brown shrimp butter

Put the butter in a sauce pan over a low heat, when it has melted add the brown shrimps and pinch of nutmeg and bring to the boil for a few minutes, till it goes brownish. Now take off the heat and add lemon juice (it might spit a bit, so watch your hands), parsley and season to taste – bit of salt, pepper or more nutmeg. Keep warm

Put foil on a grill tray and brush with oil, place megrim on top and cook under the grill – approx. 4 min on each side

Place cooked fish on a plate/wooden board; on top plenty of brown shrimp butter, a few potatoes and, if you like it, a bit of lemon and enjoy!

Our Vintner suggests:
To match the texture and the flavours of the Megrim with Brown Shrimp I would suggest a delicate, crisp but still tasty white wine like Vermentino. Made from a very Mediterranean grape variety, Vermentino is always a perfect match with any fish dish especially with seafood. Try Favorita (which is synonymous with Vermentino) from Piedmont: A lovely, refreshing wine with some yellow fruits, floral and lime aromas and a soft but crisp palate.

Sutton & Sons
240 Graham Road, London E8 1BP
020 3643 2017

90 Stoke Newington High Street, London N16 7NY
020 7249 6444

356 Essex Road, London N1 3PD
020 7359 1210