Grilled Dover sole with yuzu butter
Item 1 of 1
A fish as fine as Dover sole deserves a very special dressing, and this bright, zingy yuzu butter adds richness and bags of citrus in equal measure. Keeping things simple with griddled samphire and asparagus as an accompaniment, this is a dish that's impressive and full of flavour, yet takes just minutes to prepare.
First published in 2020
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Ingredients
Metric
Imperial
- 1 Dover sole
- sea salt
- vegetable oil, for cooking
- 5 asparagus spears, woody ends removed
- 1 handful of samphire
- 1 dash of sake
- chopped chives, to garnish
Yuzu butter
- 250g of unsalted butter, softened
- 50g of yuzu zest
- 40g of shallots, chopped
- 20g of tamari
- 20g of yuzu juice
- 20g of mirin
- 10g of yuzu koshō
SAVE RECIPE
Equipment
- Food processor
Method
1
Place all the ingredients for the yuzu butter into a food processor (except the butter) and blitz until smooth. Add the butter and blitz again until fully combined. Transfer to a saucepan and set aside
- 50g of yuzu zest
- 40g of shallots, chopped
- 20g of tamari
- 20g of yuzu juice
- 20g of mirin
- 10g of yuzu koshō
- 250g of unsalted butter, softened
2
Preheat an oven to 190°C/gas mark 5 and place a large griddle pan over a very high heat. Season the sole with salt and rub in a little vegetable oil. Griddle the sole on both sides for a few minutes until lightly charred, then transfer to an oven tray and finish cooking in the oven for 4-6 minutes
- 1 Dover sole
- sea salt
- vegetable oil, for cooking
3
Meanwhile, season the asparagus and samphire with salt and oil and cook in the same griddle pan until charred and tender
- 5 asparagus spears, woody ends removed
- 1 handful of samphire
4
While the asparagus cooks, gently melt the yuzu butter and add a splash of sake. Whisk to emulsify
- 1 dash of sake
5
To serve, place the Dover sole on a large serving plate. Place the asparagus and samphire on top, then pour over the melted yuzu butter. Sprinkle with chives and serve immediately
- chopped chives, to garnish
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