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Seafood fry with miso butter, yuzu hollandaise and kimchi mayo

  • serves 6
  • Easy

This recipe is all about the condiments; miso butter, yuzu hollandaise and kimchi mayo. Take your pick

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Ingredients

  • unsalted butter 300g, at room temperature
  • white miso 1 tbsp
  • kimchi 2 tbsp
  • mayonnaise 2 tbsp (use Kewpie if you have it)
  • egg yolks 2
  • yuzu juice 1 tsp
  • lemons 2 small, 1/2 juiced the rest cut into wedges
  • squid 250g, keep the tentacles 
  • large raw shell-on prawns 12, split down the back and dark veins pulled out
  • salmon 3 fillets, halved lengthways 
  • oil

Method

  • Step 1

    Soften 150g butter by beating it with a hand whisk, then whisk in the miso and transfer it to wax paper cups or a small dish and keep it cool but don’t let it harden. Mix the kimchi and mayonnaise and chill until you need it. 

  • Step 2

    When you’re ready to serve, make the hollandaise. Put the egg yolks, yuzu and ½ the lemon juice in a plastic beaker and whizz them together with a stick blender. Heat the remaining butter in a pan until it starts to gently bubble, then pour it onto the eggs yolks, blending all the time, until it emulsifies and thickens. 

  • Step 3

    Rub the seafood and fish with a little oil and fry or griddle them how you like them. Serve with the choice of condiments, and lemon wedges.

Nutritional Information

  • Kcals 633
  • Carbs 2.7g
  • Protein 22.6g
  • Fat 59g
  • Salt 1g
  • Saturates 28.9g
  • Fibre 0.3g
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