Seafood fry with miso butter, yuzu hollandaise and kimchi mayo recipe | olivemagazine
This recipe is all about the condiments; miso butter, yuzu hollandaise and kimchi mayo. Take your pick
Ingredients
- 300g unsalted butter at room temperature
- 1 tbsp white miso
- 2 tbsp kimchi
- 2 tbsp (use Kewpie if you have it) mayonnaise
- 2 egg yolks
- 1 tsp yuzu juice
- 2 small lemons 1/2 juiced the rest cut into wedges
- 250g squid keep the tentacles
- 12 large raw shell-on prawns split down the back and dark veins pulled out
- 3 fillets salmon halved lengthways
- oil
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