BLT Miso Soup
Homemade Bacon
Pumpkin and Sweet Potato with Spiced Honey Butter
Cook
20 min
- Season the white fish with salt and pepper, then lightly coat it with all-purpose flour.
- Heat oil in a frying pan and sear the fish on both sides until golden brown.
- 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.
- Once the sauce has slightly thickened, remove from heat and stir in the lemon juice.
- 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.
