Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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.
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.
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.