Seafood fry with miso butter, yuzu hollandaise and kimchi mayo

Name: Seafood fry with miso butter, yuzu hollandaise and kimchi mayo
Total time: 50 min
Yield: serves 6
Ingredients: 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

Published: January 11, 2016 at 9:26 AM

Save recipe

serves 6

Easy

Total time: 50 mins

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

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

Nutrition: per serving

kcal633
fat59g
saturates28.9g
carbs2.7g
sugars0g
fibre0.3g
protein22.6g
salt1g

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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue