Keen to have diners tasting different types of fish than they're used to, for this dish, Jack Stein utilised Megrim sole. In tandem with the Head of Food at Rick Stein restaurants, Chef Director Jack has been creative with the new menu selection. " We’re celebrating unsung seafood ," said Jack , adding that they're trying to move away from the traditional recipes featuring cod, haddock, salmon, tuna and prawns.
"There are lots of other species that I think we should be enjoying more often," Jack said of people's tasting palette. Here's how to simply recreate Jack Stein 's Megrim sole with spinach and coriander stir fry recipe. Fish stir fry Serves: four people Fish: Eight fillets of megrim sole, each weighing about 80g For the stir-fried spinach: 100g spinach 25g mangetout Half a bulb of fennel Six basil leaves, thinly sliced A splash of Thai fish sauce Juice of one-quarter lemon For the sauce 600ml fish stock Two tablespoons soy sauce One tablespoons virgin olive oil 50g unsalted butter Two tablespoons tomato, skinned, seeded and diced One teaspoon chopped fresh coriander Method 1.
Wash the spinach in cold water and remove the stalks. Tear into small pieces if the leaves are big. Thinly slice the mangetout.
Remove the outer leaves of the fennel bulb and thinly slice. Cut the fennel slices into thin strips. 2.
Pour the fish stock and soy sauce into a small pan and bring to the boil. Reduce the volume by half by rapid boiling. 3.
Pre-heat the grill to high. Brush the fish wi.