Grilled Dover sole with yuzu butter

PT20M

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Ingredients

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Yuzu butter

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
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
3
Meanwhile, season the asparagus and samphire with salt and oil and cook in the same griddle pan until charred and tender
4
While the asparagus cooks, gently melt the yuzu butter and add a splash of sake. Whisk to emulsify
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
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