Sole and white asparagus in miso butter Recipe


Combine 3g kombu and 300ml water and leave to infuse overnight

The next day, start by making the miso butter. Melt 100g unsalted  butter in a large frying pan or sauté pan, then whisk in 50g white miso and set aside

Blitz 200g fresh lovage (lavas)and 200ml 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

Snap the ends off 4 white asparagus spears and peel from the tip downwards. Place in a pot with 300ml water, 300ml of the kombu dashi you made overnight and the juice of 1/2 lemon. Bring to a boil, then simmer gently for 9 minutes until the asparagus is tender.

Warm the miso butter in the frying pan with 50ml of water. Gently poach the small soles 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

(Here Shuko Oda's original recipe)




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Sole and white asparagus in miso butter Recipe

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Sole and white asparagus in miso butter Recipe https://sweetteabiscuits.blogspot.com/2022/04/sole-and-white-asparagus-in-miso-butter.html

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