Grilled Megrim with Mustard, Caper and Tarragon sauce

How lucky we live in such a beautiful and harvesting place; Cornwall.

The other day, my favourite fishmonger, Kernow Sashimi, gave us the chance to buy the freshest Megrim which was caught just the day before. 

This was perfect timing as we had a little celebrating thing on the day.
​I cleaned this huge megrim and cooked with lots of vegetables.
This was absolutely delicious.
Rich, flavourful, creamy but not too heavy at all.
This recipe is based on the recipe of Cornish legend, Nathan Outlaw and I have added some arrangements for my fitting.   
Oo megrim, you made our day!
Double pleasures.

I hope you have had a nice week.
Have a lovely weekend everyone.