Megrim with a creamy white wine and mushroom sauce

Alcohol free wine or fish stock can be used.


100g baby spinach
3 stems asparagus
100g button mushrooms
1 x 5ml spoon oil
50ml dry white wine
150ml fish stock
2 quarter fillets of megrim (skinless)                                                  
15g butter
2 tbsp crème fraiche
Pepper to taste
2 sprigs of dill


Large bowl, colander, chopping board, vegetable knife, frying pan with lid (or tinfoil if pan has no lid), mixing spoon, plate, small saucepan, serving spoon.


  1. Prepare the vegetables:
    - blanch the spinach and squeeze out excess water;
    - blanch and refresh the asparagus;
    - thinly slice the mushrooms.
  2. Heat the oil in a frying pan and gently fry the mushrooms for approximately 2-3 minutes.
  3. Add the white wine and fish stock to the frying pan.
  4. Bring to the boil and cook until half of the liquid has evaporated.
  5. Roll the megrim, starting from the tail end. Add the fillets to the stock and cover with a lid (or tinfoil).
  6. Reduce the heat and gently poach for 4 minutes.
  7. Remove the fish and keep it warm on a plate.
  8. Continue to simmer the liquid, reducing it by a further half.
  9. Add the crème fraiche and warm through.
  10. Melt the butter in a saucepan and add the spinach and season with pepper to taste.
  11. Add the asparagus to the saucepan and reheat.
  12. Plate the dish:
    - place the spinach in the centre of the plate;
    - add 3 stems of asparagus on top, placing them at angles so the spears point outwards;
    - place the fillet on top of the spinach and asparagus;
    - spoon the mushroom sauce over the fish and around the plate;
    - garnish with the fresh dill.

Top tips:

  • Replace the wine with alcohol free wine or additional fish stock.
  • Why not try other sustainable white fish such as plaice, dab or witch?
  • Substitute the mushrooms with a fresh herb such as dill or tarragon. Add with the crème fraiche.


This recipe was kindly donated by Food Teachers Centre, through their FISH (Fish in School Hero) programme.



Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?

Food skills:

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Cut, Chop, Slice, Dice & Trim
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Fry & Sauté
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Melt, simmer and boil
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Decorate & Garnish

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