Seafood fry with miso butter, yuzu hollandaise and kimchi mayo
- Preparation and cooking time
- Total time
- Easy
- serves 6
Skip to ingredients
- 300g unsalted butterat 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 lemons1/2 juiced the rest cut into wedges
- 250g squidkeep the tentacles
- 12 large raw shell-on prawnssplit down the back and dark veins pulled out
- 3 fillets salmonhalved 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.
