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
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

50 minutes
serves 6
Easy

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

January 11, 2016 at 9:26 am

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.