Dover sole and white asparagus in miso butter


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  • 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
Combine the kombu and water and leave to infuse overnight
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
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
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
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
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
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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