Dover sole and white asparagus in miso butter

  • Main
  • easy
  • 2
  • 35 minutes, plus overnight infusing time for the dashi

PT35M

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Ingredients

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Imperial

  • 1 Dover sole, 400-600g, skinned and head removed
  • 200g of white asparagus
  • 1 lemon, half juiced, half cut into wedges
  • 3g of kombu
  • 300ml of water
  • 100g of unsalted butter
  • 50g of saikyo miso
  • 200g of fresh lovage
  • 200ml of grapeseed oil
1
Combine the kombu and water and leave to infuse overnight
  • 3g of kombu
  • 300ml of water
2
The next day, start by making the miso butter. Melt the butter in a large frying pan or sauté pan, then whisk in the miso and set aside
3
To make lovage oil, blitz the lovage and grapeseed oil in a blender for 7-10 minutes until completely smooth, then simmer in a small pot for 5 minutes to evaporate any water. Pass through a muslin cloth to remove the solids
  • 200g of fresh lovage
  • 200ml of grapeseed oil
4
For the white asparagus, snap the ends off the white asparagus and peel from the tip downwards. Place in a pot with 300ml water, 300ml of the kombu dashi you made overnight and the lemon juice. Bring to a boil, then simmer gently for 20-30 minutes until the asparagus is tender
5
Warm the miso butter in the frying pan with 50ml of water. Gently poach the Dover sole in the miso butter for 8-10 minutes, spooning the miso butter over the fish regularly. If the miso butter looks like it’s burning, add a splash of water to the pan
  • 1 Dover sole, 400-600g, skinned and head removed
6
Once the fish is poached, remove from the pan and keep somewhere warm. Add the white asparagus to the pan and reduce the miso butter to a thick sauce consistency
7
Serve the sole with the white asparagus on top and plenty of miso butter sauce. Finish with the lovage oil and a wedge of lemon
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