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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
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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.
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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.
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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
