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


  • 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.


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