Cornwall

Megrim Sole Piri -Piri

Someday not so long ago, a humble fisherman said to me Megrim is the real sole of Cornwall. Although sustainably abundant in Cornish waters, they are still underrated and underappreciated species of fish to date. Personally, I love cooking and serving Megrim soles, which are hot favorites amongst the Spanish, fish aficionados as well. Meaty in texture, the flesh of a Megrim sole is quiet firm, and can marry with virtually any sort of flavours. Legend has it that the style of cooking piri-piri, originated in an old Portuguese colony of Mozambique and slowly found its way back into mainland Portugal and colonies like Goa. My romance with Prawn Piri Piri, served with freshly boiled rice, on a sultry tropical Goan afternoon, and a cheeky glass of Cashew feni is a tale of a different order. Drawing pages from rustic recipe books of Talented Goan Chefs, here is a recipe that I have grown up following. Although the origin of the cult dish of piri-piri derives its name from the variety of chillies, many modern day versions around the world use chillies that are more locally and abundantly available. The piri-piri sauce is prepared by blending pimento moida (a kind of chilli), olive oil, wine vinegar or lemon juice or Portuguese brandy, finely chopped garlic cloves, bay leaves, lemon rind, and parsley stalks.

Blended traditionally in a mortar and pestle, a modern day food processor does the job equally well.

Once the Megrim soles have been bought from the local fish monger, with their skins removed and the heads taken off, dab a generous amount of the bright red piri-piri spice mixture over the fish, and sprinkle with some freshly snipped coriander leaves, and slivers of spring onion.

Marinate the fish for 15-20minutes.Spray some olive oil on a tray lined with baking paper. Lay the fish out ensuring that there is enough space between them to cook thoroughly. A good coating of spices is necessary to prevent the fish from during up. Cover with tin foil and place in the oven.

Cook the piri-piri spiced Megrim Sole in a pre heated oven (200degrees),for 15 minutes, depending upon their size. Remove the tin foil towards the end of the cooking process, to crisp up the surface, and allow a dried texture to the surface. Pierce a toothpick into the flesh of the Megrim Sole and if it releases no transparent liquid, the fish is cooked.(Otherwise place the fish into the oven for a few more minutes to cook thoroughly).Serve the Piri-Piri Megrim Sole with a slice of lemon, and freshly boiled rice. Lush! Sanjay says: In modern day fast life there are good varieties of bottled piri-piri sauce, on super market shelves that promise to deliver the results. Original spice recipe, prepared from scratch, is still the best!

Whats your piri-piri?