Freeze-Dried Bamboo Shoot and Canola Flower Miso Soup
Vinegar Drink Concentrate - Grape
Vinegar Drink Concentrate - Yuzu
Japanese-Style Spring Sweet Onion Potage
Dashi-Steamed Rice with Spring Sweet Onions
Whole Roasted Spring Sweet Onions
Japanese Omelet with New Potatoes and Asparagus
Strawberry Pasta Salad
Soft-Boiled Dashi Eggs
Cook
20 min
Instructions
Step 1
Season the white fish with salt and pepper, then lightly coat it with all-purpose flour.
Step 2
Heat oil in a frying pan and sear the fish on both sides until golden brown.
Step 3
In a small saucepan, add [A] and bring to a boil over high heat. Reduce to low heat, then add cold butter in 2–3 batches, whisking thoroughly each time to emulsify.
Step 4
Once the sauce has slightly thickened, remove from heat and stir in the lemon juice.
Step 5
Place the cooked fish on a serving plate and pour the sauce over it. Garnish with finely chopped lemon zest, if desired.
Tip
Keep the butter chilled until ready to use. Add it cold and whisk thoroughly each time to create a smooth emulsion.
