Grilled Dover sole with yuzu butter

by Masaki Sugisaki
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2
20 minutes

Ingredients

  • 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 yuzukoshō

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 yuzukoshō
  • 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